Red Curry with Califlower and SquashLisa Turner | Delicious Living
- Prep Time: 20 mins
- Cook Time: 240 mins
- Total Time: 260 mins
- Serves: 4 people
- Calories per serving: 387
In the morning, take the green beans out of the freezer so they’re thawed when you get home. For added protein, stir in red lentils halfway through cooking time, or fold in cooked chickpeas at the end. Serve with warm garlic naan or basmati rice.
- Cut cauliflower into large florets. Combine cauliflower, squash, carrots, onion, ginger, and lemongrass in a 4- to 5-quart slow cooker
- In a small bowl, combine curry paste, sugar, red pepper flakes, and a little coconut milk; stir until creamy, and add to pot. Add remaining coconut milk and broth; stir to mix. Cover and cook on high for 4–5 hours, or low for 6–7 hours, until vegetables are tender.
- During final 20 minutes of cooking, season with salt; add green beans and tofu. Cover and cook until beans and tofu are hot. Just before serving stir in fresh basil. Serve in shallow bowls.
PER SERVING: 387 cal, 8g fat (1g mono, 2g poly, 6g sat), 0mg chol,10g protein, 62g carb, 10g fiber, 323mg sodium