Menu Enter a recipe name, ingredient, keyword...


Red Curried Vieggies


Google Ads
Rate this recipe 4/5 (1 Votes)
Red Curried Vieggies 0 Picture


  • 1 cup peeled, cut-up butternut squash (from 16-oz package)
  • 1 cup broccoflower (or broccoli) florets
  • 1/2 small zucchini, thinly sliced
  • 1/3 cup low-sodium vegetable broth
  • 1/4 tsp salt
  • 2 tsp sliced almonds
  • 1 tsp canola oil
  • 1 tsp red curry paste
  • 3 Tbsp canned light/low-fat coconut milk
  • 1 Tbsp chopped fresh cilantro


Servings 1
Preparation time 10mins
Cooking time 25mins


Step 1

1) Combine butterut squash, broccoli, zucchini, broth and salt in a 1-quart microwaveable dish with lid. Cover and microwave on high until vegetables are crisp-tender, 4-5 minutes.
2) Set medium nonstick skillet over medium-high heat. Add almonds and cook, stirring frequently, until lightly toasted, 1-1/2 minutes. Transfer almonds to small plate, set aside.
3) Heat oil in skillet over medium-high heat. Add curry paste and cook, stirring frequently until fragrant - about 30 seconds. Stir in coconut milk and vegetables with liquid. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Serve sprinkled with cilantro and almonds.


Review this recipe