Red Vegetable Curry

Yields4 servings
CuisineAsian-inspired
CategoryMain course

Preparation Time30 minutes
Cooking Time15 minutes
Total Time45 minutes

Markus Stumpf

A flavorful red vegetable curry with coconut milk and fresh herbs. Note: Some curry pastes may contain non-vegan ingredients such as shrimp paste, fish sauce, or anchovies.

Ingredients

1 onion
2 cloves garlic
1 ginger
2 carrots
2 bell peppers (red)
2 zucchini
1 half cauliflower (small)
200 g spinach
8 cherry tomatoes
250 ml coconut milk
red curry paste (vegan)
1 cup rice
1 lime
1 bunch cilantro

ingredients: onion, garlic, ginger
ingredients: carrots and bell peppers
ingredients: zucchini and cherry tomatoes
all ingredients with coconut milk and red curry paste
adding spinach and cilantro at the end
red vegetable curry

Instructions

Cut the onion into large pieces and grate the ginger and garlic.
Slice the carrots (not too thin), cut the bell peppers into large pieces, halve the cherry tomatoes, and cut the zucchini lengthwise, then into chunks.
Halve the cauliflower and break it into small florets.
Wash the cilantro, set aside a few leaves for garnish, and finely chop the rest.
Sauté the onion, ginger, and garlic in a pan with a little oil.
Add the carrots, bell peppers, and cauliflower and cook for about 2–3 minutes.
Add the cherry tomatoes and zucchini, pour in the coconut milk, stir in the red curry paste, and cook for 2–3 minutes.
Add the spinach and chopped cilantro, stir, and cook for another 2–3 minutes.
Add the juice of one lime.
Serve with rice and garnish with fresh cilantro leaves.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.