Description
A hearty and flavorful vegetable curry featuring a rich blend of spices and fresh ingredients.
Ingredients
Scale
- 1 medium white onion (diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 3 tbsp red curry paste
- 4 medium carrots (peeled and chopped)
- 1 medium head of cauliflower (cut into florets)
- 1 tbsp soy sauce or gluten-free tamari
- 1/2 cup uncooked jasmine rice
- 1/2 cup uncooked red lentils
- 1 1/3 cup vegetable stock
- 1 can (28 oz) diced tomatoes, with the juices
- 2 tsp coconut sugar, brown sugar or maple syrup
- 1/2 cup coconut milk (optional)
- salt and pepper (to taste)
Instructions
- In a large sauce pan, cook the garlic, onion, and ginger in 1-2 tbsp of vegetable broth over medium heat for 5 minutes, stirring, until softened and fragrant.
- Add the carrots, cauliflower, and red curry paste. Stir and cook for a further 3-4 minutes.
- Add the rest of the ingredients, mix well, cover, and lightly simmer for 20 minutes.
- Remove the lid and let simmer for another 5-10 minutes until everything is cooked and most of the liquid is absorbed. Optionally stir in 1/2 cup of coconut milk for extra creaminess.
- Season with salt and pepper and serve right away.
Notes
- This curry can be adjusted with your favorite vegetables.
- For a spicier dish, add more red curry paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg