Delicious Living
Vegetable Thai Red Curry
Ingredients
  • 1½ cups diced white onion
  • 3 cloves garlic (minced)
  • 1¾ cups carrots, peeled and sliced on bias (roughly 2 very large carrots)
  • 2 bell peppers (seeded and cut into 1½-inch pieces)
  • 2½ cups broccoli florets (about 1 head)
  • 1 small head of cauliflower (stems removed, cut into florets)
  • 1 (15-ounce) can coconut milk (Try Native Forest Organic)
  • 1 cup vegetable broth
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh ginger
  • 1½ teaspoons Sucanat or coconut sugar
  • 1 teaspoon sea salt
  • ¼ teaspoon red chili flakes
  • 2 cups snap peas
  • lime wedges and chopped cilantro or basil (for garnish)

Vegetable Thai Red Curry

Carsen Snyder | Delicious Living
  • Serves: 6 people
  • Calories per serving: 150

Thai food, with its onion, garlic and curry paste in this case, can be incredibly aromatic and tasty. You can add a little low-sodium fish sauce to create another layer of flavor. Serve curry over jasmine rice or quinoa, and garnish with fresh herbs and a wedge of lime.

Directions
  1. Layer the chopped vegetables in a 4- to 6-quart slow cooker in the following order: onion, garlic, carrots, peppers, broccoli and cauliflower.
  2. In a medium bowl, whisk coconut milk, broth, red curry paste, lime juice, ginger, sugar, salt and chili flakes. Pour coconut milk mixture over the veggies.
  3. Cover and cook on low for 3½–4 hours or 2 hours on high. When vegetables are tender, stir in snap peas and cook another 20 minutes. Garnish with lime and herbs.

PER SERVING (1½ cups): 150 cal, 4g fat (0g mono, 0g poly, 4g sat), 19mg chol, 600mg sodium, 20g carb (6g fiber, 11g sugars), 4g protein

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