Red Hot Vegetable Curry
This dish is a hit with my curry-loving friends. But it works for the curry-shy as well because it can be as intense or as mild as you like. Red curry gives it the heat I like, but swap in yellow curry for something cooler or green curry for a taste that’s milder still. Serve it as is, or as the base for Curried Vegetables with Noodles or Red Hot Vegetable Soup. Small tip: Add the broccoli toward the end of the cooking process so it’s tender but hasn’t lost its snap or bright color.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons red curry paste
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded, chopped
- 1 medium sweet potato, peeled, roughly chopped
- ½ teaspoon salt, plus more to taste
- 1 (13.5-ounce) can light coconut milk
- ½ cup vegetable broth
- 1 medium head broccoli, chopped
- 1 tablespoon soy sauce
- 1½ teaspoon brown sugar
- 1 tablespoon lemon or lime juice
- Freshly ground black pepper
Serving suggestion
2 to 3 cups cooked rice
1 or 2 avocados, sliced
Instructions
- 1Heat the oil in a large saucepan over medium-high heat for 1 minute. Lower the heat to medium, stir in the curry paste, breaking it up as needed, for 2 or 3 minutes.
- 2Add the onion, red bell pepper, sweet potato, and salt, and stir until coated with curry paste. Cover the pan partially with a lid and cook, stirring occasionally, until the peppers begin to soften, about 3 to 4 minutes.
- 3Remove the lid and mix in the coconut milk and vegetable broth. Simmer, stirring occasionally, until the sweet potato is soft, about 5 minutes. Add the broccoli and simmer until just cooked, about 2 to 3 minutes. Remove from the heat and stir in the soy sauce, brown sugar, and lime juice. Season with salt and black pepper to taste.
- 4Serve in bowls as is, or with rice. Top with slices of avocado.
Easy Ingredient Swaps
↔One medium carrot, thinly sliced, instead of the sweet potato
↔Two cups packed spinach for the broccoli
↔Maple syrup for the brown sugar
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