VEGETABLE CURRY is the perfect fresh and light vegetarian meal for these cooler temps! This Thai Curry Recipe has just the right amount of spice and all the colors of the rainbow make up this meal inspired by Indian flavors that the entire family will devour. If you've wondered how to make vegetable curry, it's so much easier than you might have thought. This recipe is great for meal planning!
optional garnishes: sliced grape tomatoesfresh cilantro, more sliced sweet peppers
Instructions
Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and transluscent, about 5 minutes.
Stir in the curry paste, squash, parsnips, peppers, and carrots and stir to combine. Season with salt to taste. Cook until you can start to smell all the flavors, about 4-5 minutes.
Stir in the coconut milk and bring to a boil. If you want your curry a bit spicy, add a dash of red pepper flakes. Once boiling, reduce to a simmer and heat, uncovered for 30 minutes. Taste again and add more salt if desired.
Serve over rice and garnish with cherry tomatoes, fresh cilantro, and fresh sweet peppers.