Thai Red Curry by Vegan Under Pressure by Jill Nussinow
Veggie Girl
Veggie Girl
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Ingredients

  • 1 cup sliced onion
  • 3 cloves garlic, minced
  • 1 teaspoon or more minced hot chile, such as jalapeño; or ½ teaspoon crushed red pepper
  • ½ cup chana dal or split red lentils
  • 2 pieces dried galangal slices
  • 2 kaffir lime leaves
  • 1¾ cups vegetable stock
  • ½ cup regular or light coconut milk
  • 2 teaspoons Thai red curry paste
  • 4 to 5 cups (or more) peeled cubed winter squash, such as butternut, kabocha, or acorn (1 pound)
  • 4 ounces oyster mushrooms, sliced
  • 1 cup broccoli florets; or 2 cups thinly sliced kale, collard greens, or Swiss chard
  • 1 to 2 tablespoons lime juice
  • Chopped cilantro, for garnish

Instructions

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