Vegetable Curry

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 tbsp. neutral oil

1 medium yellow onion, thinly sliced

4 cloves garlic, finely chopped

1 (1") piece ginger, peeled, finely chopped

3 to 4 tbsp. Thai red curry paste, or 1 (4-oz. jar) Thai Kitchen red curry paste

2 (14.5-oz.) cans full-fat coconut milk

1 c. low-sodium vegetable broth

2 tsp. granulated sugar

1 medium carrot, sliced into coins (about 1 c.)

1 medium Yukon Gold potato, cut lengthwise into quarters, then sliced crosswise (about 1 c.)

1 small head broccoli, cut into florets

1 medium red bell pepper, seeds and ribs removed, cut into 1" pieces (about 1 c.)

3 oz. green beans, halved crosswise (about 1 c.)

3 tbsp. reduced-sodium soy sauce or fish sauce (optional)

Cooked rice (preferably jasmine) and fresh cilantro, for serving

Directions

In a large pot over medium heat, heat oil. Add onion, garlic, and ginger and cook, stirring frequently, until aromatic, about 3 minutes. Add curry paste and stir until broken up and evenly distributed. Add milk, broth, and sugar and bring to a boil over medium-high heat. Add carrots and potatoes, then reduce heat to low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.

Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in soy sauce (if using).

Divide rice among bowls. Spoon curry over. Top with cilantro.

Make Ahead: Curry can be made 2 days ahead. Store in an airtight container and refrigerate. Reheat in a pot over medium heat, loosening with water if needed.

Nutrition

• Calories: 577
• Total Fat: 49 g
• Saturated Fat: 39 g
• Trans Fat: 0 g
• Cholesterol: 1 mg
• Sodium: 547 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 7 g
• Total Sugars: 9 g
• Protein: 11 g