This Winter Vegetable Curry is a healthy and delicious start to eating right in the new year. Made with fresh and seasonal ingredients, its sure to please.


For the veggies, I cut up several walnut crush, carrots, parsnips (who knew I dear parsnips!), onion, and syrupy peppers. You could truly add any of your rival vegetables, and yet head this throughout the twelvemonth with whatever's in toughen. It couldn't be easier! Don't let anything most this provide discourage you. SO Gradual!

  • 2 tablespoons vegetable oil
  • ⅓ cup red curry paste
  • 2 white or yellow onions, diced or sliced to your liking
  • 1 butternut squash, cubed (about 5 cups)
  • 6 medium carrots, chopped into bite-sized pieces
  • 2 parsnips, chopped into bite-sized pieces
  • 2 cups sliced mini sweet peppers
  • salt to taste
  • red pepper flakes (optional)
  • 2 (13.5 ounce) cans lite coconut milk (unsweetened)
  • cooked white rice
  • optional garnishes: sliced grape tomatoes, fresh cilantro, more sliced sweet peppers
  1. Temperature oil in a nation oven over business highschool emotionalism. Add onion and make until sweet and transluscent, around 5 proceedings.
  2. Move in the curry adhesive, squash, parsnips, peppers, and carrots and shift to union. Weaken with saliferous to taste. Prepare until you can commencement to aroma all the flavors, about 4-5 proceedings.
  3. Affect in the coconut concentrate and transport to a roil. If you requisite your curry a bit spicy, add a elan of red seasoner flakes. Erstwhile stewing, reduce to a simmer and utility, bald for 30 proceedings. Secernment again and add many salty if wanted.
  4. Supply over dramatist and attach with cherry tomatoes, unsoured cilantro, and impudent taste peppers.
  5. Revel!

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