This quick vegetarian red curry can be made in only 30 minutes! The flavors develop as it sits, so it is a great recipe for meal prep, or workday lunches!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
1 small onion, diced
Splash olive oil
1 medium potato, diced
4 garlic cloves, minced
1 tsp fresh ginger, minced
1 tsp fresh turmeric, grated (or ½ tsp ground)
15 oz can crushed tomatoes
1 cup veggie broth
½ cup frozen spinach
½ cup frozen peas
8 oz tofu, drained
1 tsp garam masala
½ tsp each: salt, paprika
1 bay leaf
⅛ tsp cayenne
½ cup half and half
3 cups cooked brown rice
Instructions
Combine onion and a splash of olive oil in a large skillet or small dutch oven. Saute for 3 minutes, or until the onion is translucent.
Mix in potato, garlic, ginger, turmeric, tomatoes, broth, frozen spinach, frozen peas, tofu, garam masala, salt, paprika, bay leaf, and cayenne. Bring to a boil and let simmer for 20 minutes, or until the potato is tender.
Mix in half and half and serve with brown rice.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/quick-vegetarian-red-curry/