Recipe: Veggie Loaded Thai Red Curry
We make Indian or Thai food about once a week for three reasons—it’s tasty, it’s easy, and it’s cheap. Both of these cuisines are loaded with spices; we have a pretty well-stocked spice cabinet, so the only items we need to buy are a handful of veggies and quinoa or rice if we’re out. I especially love these foods in the winter because they help to clear out my sinuses! Plus, they’re warm and filling and generally pretty healthy (coconut milk in Thai food can be fattening, but we always use the lite version). You can check out some of my favorite Asian & Indian dishes here.
This is one of the simplest dishes you can start with if you’ve never made Thai food before. The base is simply vegetable broth, coconut milk and Thai red curry paste; it’s the perfect backdrop for an array of colorful veggies, including green beans, carrots and red bell peppers. You’ll usually find Thai curry served with jasmine rice (which is absolutely delicious), but to cut down on carbs I used quinoa here instead. This meal makes plenty of leftovers, is 100% vegan and is such an easy, nutritious dinner any day of the week. Enjoy!
1 c. cooked quinoa
1 yellow onion, diced
1 red bell pepper, thinly sliced
3 large carrots, grated
1 package steam-in-the-bag green beans
8-10 small red potatoes, cut into quarters
5 cloves garlic, minced
2 T. fresh ginger, peeled & minced
1 - 15 oz. can fire roasted tomatoes
1 head cauliflower, cut into florets
2 c. vegetable broth
2 - 15 oz. can lite coconut milk
2 T. Thai red curry paste
5 large handfuls of baby spinach
2 T. olive oil
Salt & pepper to taste
1) Cook the quinoa according to package directions and set aside.
2) Heat the olive oil in a large pan over medium-high heat and add the onions and garlic. Sauté until the onions become translucent.
3) Add the red bell pepper and potatoes and cook for three minutes.
4) Add the vegetable broth, coconut milk, tomatoes, curry paste and ginger and bring to a boil.
5) Cook the green beans according to package directions. Once the mixture is boiling, add the cauliflower, carrots and green beans. Reduce heat to medium-low and simmer for 15-20 minutes until the mixture thickens, stirring occasionally.
6) Add the spinach one handful at a time, stirring until all the spinach has wilted and is combined.
7) Scoop the quinoa into a bowl and ladle on the curry. Season with salt and pepper, if desired.