Thai-Style Vegetable Curry

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

Preparation

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.