Red Hot Vegetable Curry
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
One medium carrot, thinly sliced, instead of the sweet potato
Two cups packed spinach for the broccoli
Maple syrup for the brown sugar
Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.