Thai-Style Vegetable Curry |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon canola oil |
3 cups chopped onion |
1 tablespoon chopped peeled ginger |
4 garlic cloves, minced |
4 cups vegetable stock, divided |
2 tablespoons low-sodium soy sauce |
2 to 3 teaspoons red thai curry paste (such as thai kitchen) |
1/2 teaspoon salt |
1 1/2 cups (1/4-inch-thick) slices carrot |
2 cups chopped red bell pepper |
2 cups cherry tomatoes |
2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups) |
8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups) |
1 (8-ounce) package presliced mushrooms |
1 (6-ounce) package fresh baby spinach |
4 cups hot cooked rice noodles |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.
|
|