Red Curried Vegetables by Chef Rodney Bowers
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.
Ingredients
Coconut oil
1 tbsp(s)
Onion
1 medium, thinly sliced
Ginger root
1 tbsp(s), finely grated
Garlic
1 clove(s), large, pressed or minced
Butternut squash
2 cup(s), cubed
Mushrooms
3 medium, (or 4), brown variety, quartered
Bell pepper
1 item(s), medium, red variety, largely diced
Carrots
1 cup(s), sliced on the bias
Red curry paste
2 tbsp(s), or less if you prefer a lower spice level
Canned reduced fat coconut milk
400 ml(s), (1 x 400 mL can)
Fresh Tuscan kale
1 cup(s), thinly sliced, packed
Unpacked brown sugar
1 tsp(s), omit if you prefer to include less sugar
Asian fish sauce
1 tsp(s), omit if vegetarian
Tamari sauce
3 tbsp(s)
Fresh lime juice
2 tbsp(s)
Scallions
2 medium, sliced on the bias
Cilantro
2 sprig(s), finely chopped
Unsweetened shredded coconut
1 tbsp(s)
Instructions
1
Heat a large skillet on high heat and add oil. Then add the onion and cook until a little soft. Add the ginger and garlic and cook for another minute until soft.
2
Add the mushrooms, butternut squash, kale carrots, and peppers. Cook until tender, about 5 min, stirring as you go.
3
Then add the curry paste and cook for another minute.
4
Add the coconut milk, and sugar, and stir together.
5
Bring the mixture to a boil then reduce to medium heat and simmer gently for about 20 to 30 minutes while stirring.
6
Remove from the heat and season with tamari, fish sauce (if using), and lime juice.
7
Adjust seasoning to taste, remembering to balance salt, sweet, and spicy with acid.
8
Serve with shredded coconut and fresh herbs.
9
Serving Size: 1 cup of curry per person
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