Red Curried Vieggies

Red Curried Vieggies
Red Curried Vieggies

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

1

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

1

servings

Ingredients

  • 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

Directions

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.

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