Red Hot Vegetable Curry

This dish is a hit with my curry-loving friends. But it works for the curry-shy as well because it can be as intense or as mild as you like. Red curry gives it the heat I like, but swap in yellow curry for something cooler or green curry for a taste that’s milder still. Serve it as is, or as the base for Curried Vegetables with Noodles or Red Hot Vegetable Soup. Small tip: Add the broccoli toward the end of the cooking process so it’s tender but hasn’t lost its snap or bright color.

Prep to table: 35 minutes | Serves: 4

Ingredients

3 tablespoons olive oil
3 tablespoons red curry paste
1 large yellow onion, chopped
1 red bell pepper, seeded, chopped
1 medium sweet potato, peeled, roughly chopped
½ teaspoon salt, plus more to taste
1 (13.5-ounce) can light coconut milk
½ cup vegetable broth
1 medium head broccoli, chopped
1 tablespoon soy sauce
1½ teaspoon brown sugar
1 tablespoon lemon or lime juice
Freshly ground black pepper

Serving suggestion

2 to 3 cups cooked rice
1 or 2 avocados, sliced

Heat the oil in a large saucepan over medium-high heat for 1 minute. Lower the heat to medium, stir in the curry paste, breaking it up as needed, for 2 or 3 minutes.

Add the onion, red bell pepper, sweet potato, and salt, and stir until coated with curry paste. Cover the pan partially with a lid and cook, stirring occasionally, until the peppers begin to soften, about 3 to 4 minutes.

Remove the lid and mix in the coconut milk and vegetable broth. Simmer, stirring occasionally, until the sweet potato is soft, about 5 minutes. Add the broccoli and simmer until just cooked, about 2 to 3 minutes. Remove from the heat and stir in the soy sauce, brown sugar, and lime juice. Season with salt and black pepper to taste.

Serve in bowls as is, or with rice. Top with slices of avocado.

Easy ingredient swaps