Vegetable Curry
fromdelish.comwww.delish.com/cooking/recipe-ideas/a60078759/vegetable-curry-recipe?date=022625&user_email=8233402edd0e5fc62995d68ab4df8d949bfaf5ae245d2a9e82065541d1664359
A variety of vegetables takes center stage alongside a creamy Thai-style curry. We promise you won’t even miss the meat.
Ingredients
Instructions
In a large pot over medium heat, heat oil. Add onion, garlic, and ginger and cook, stirring frequently, until aromatic, about 3 minutes. Add curry paste and stir until broken up and evenly distributed. Add milk, broth, and sugar and bring to a boil over medium-high heat. Add carrots and potatoes, then reduce heat to low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.
Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in soy sauce (if using).
Divide rice among bowls. Spoon curry over. Top with cilantro.
<strong>Make Ahead:</strong> Curry can be made 2 days ahead. Store in an airtight container and refrigerate. Reheat in a pot over medium heat, loosening with water if needed.
Nutrition
- Calories
- 577 Calories
- Fat Content
- 49 g
- Saturated Fat Content
- 39 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 1 mg
- Sodium Content
- 547 mg
- Carbohydrate Content
- 28 g
- Fiber Content
- 7 g
- Sugar Content
- 9 g
- Protein Content
- 11 g
