Simple Squash Curry

Obsessed! My first time making curry and I love it. This recipe makes it sooo easy. And I love being able to mix the ingredients up – just throw in whatever veggies are in the fridge! This time we skipped the tofu and added potatoes (my fave). Next time I’m thinking about adding broccoli. Yum!

Simple Squash Curry
adapted from fresh365

2 tablespoons olive oil
1 medium onion, chopped
4-6 small red potatoes, cubed
2 small zucchini, cubed
1 red bell pepper, thinly sliced
1 cup snap peas
2 1/2 cups vegetable broth
15 oz can light coconut milk
2 tablespoon red curry paste (or to taste)
2 tablespoons soy sauce
1 teaspoon brown sugar
salt, to taste (I added about 1 1/2 teaspoons)
juice of 1 lime
1 c chopped basil
1/4 chopped scallions
2 tablespoons chopped cilantro

In a large saute pan, add oil and onions, over medium heat. Saute, 3-5 minutes, until the onions begin to soften. Add in potatoes and saute 5-7 minutes. Add the coconut milk, curry and soy sauce, and bring to a simmer. Cook 15-20 minutes, until the potatoes are nearly cooked through. Add the rest of the vegetables and cook an additional 10-12 minutes. Remove from heat, and season to taste with additional curry and salt. Stir in the lime juice and herbs just before serving.

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