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Thai-Style Vegetable Curry

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 1/2 cups curry and 1/2 cup noodles)

Ingredients

  • 1 tablespoon canola oil
  • 3 cups chopped onion
  • 1 tablespoon chopped peeled ginger
  • 4 garlic cloves, minced
  • 4 cups Vegetable Stock, divided
  • 2 tablespoons low-sodium soy sauce
  • 2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
  • 1/2 teaspoon salt
  • 1 1/2 cups (1/4-inch-thick) slices carrot
  • 2 cups chopped red bell pepper
  • 2 cups cherry tomatoes
  • 2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
  • 8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
  • 1 (8-ounce) package presliced mushrooms
  • 1 (6-ounce) package fresh baby spinach
  • 4 cups hot cooked rice noodles

Nutrition Information

  • calories 188
  • caloriesfromfat 11 %
  • fat 2.3 g
  • satfat 0.2 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 4.4 g
  • carbohydrate 40.2 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 361 mg
  • calcium 77 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.