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
Prep Time:7 mins
Cook Time:23 mins
Total Time:30 mins
Yield:4 servings
Category:Main
Cuisine:Indian
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 1/2 tsp ground)
15 oz can crushed tomatoes
1 cup veggie broth
1/2 cup frozen spinach
1/2 cup frozen peas
8 oz tofu, drained
1 tsp garam masala
1/2 tsp each: salt, paprika
1 bay leaf
1/8 tsp cayenne
1/2 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.