Vegetable Curry over Jasmine Rice
A fresh array of colorful vegetables are simmered in a traditional-style red curry sauce made with vegetable broth, coconut milk and curry paste. This dish cooks quickly on top of the stove and is easy to customize with your favorite fresh vegetables. Jasmine rice is a fragrant and delicious compliment to the curry flavor, but it’s also wonderful served over hot soba noodles or ramen. For a heartier but still vegetarian dish, add sautéed tofu.
Ingredients
2 tablespoons vegetable oil
1 large onion, cut in half and sliced (about 1 cup)
4 cups broccoli florets
2 large carrot, peeled and sliced (about 2 cups)
1 large red bell pepper, cut into 2-inch long strips (about 1 1/2 cups)
3.5 ounces sliced shiitake mushrooms (about 2 cups)
1 jar (4 ounces) red curry paste
1 can (about 14 ounces) unsweetened coconut milk
1 cup Swanson® Certified Organic Vegetable Broth
1 teaspoon cornstarch
1 tablespoon water
2 cups hot cooked jasmine rice
1 large onion, cut in half and sliced (about 1 cup)
4 cups broccoli florets
2 large carrot, peeled and sliced (about 2 cups)
1 large red bell pepper, cut into 2-inch long strips (about 1 1/2 cups)
3.5 ounces sliced shiitake mushrooms (about 2 cups)
1 jar (4 ounces) red curry paste
1 can (about 14 ounces) unsweetened coconut milk
1 cup Swanson® Certified Organic Vegetable Broth
1 teaspoon cornstarch
1 tablespoon water
2 cups hot cooked jasmine rice
Instructions
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the broccoli and carrots and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the pepper and mushrooms and cook for 3 minutes or until tender-crisp, stirring occasionally.
Stir in the curry paste, coconut milk and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Stir the cornstarch and water in a small bowl until smooth. Add to the skillet and cook and stir until the mixture boils and thickens. Season to taste. Serve the vegetable mixture over the rice.
Stir in the curry paste, coconut milk and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Stir the cornstarch and water in a small bowl until smooth. Add to the skillet and cook and stir until the mixture boils and thickens. Season to taste. Serve the vegetable mixture over the rice.
Vegetable Curry over Jasmine Rice
A fresh array of colorful vegetables are simmered in a traditional-style red curry sauce made with vegetable broth, coconut milk and curry paste. This dish cooks quickly on top of the...
Directions
Print
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the broccoli and carrots and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the pepper and mushrooms and cook for 3 minutes or until tender-crisp, stirring occasionally.
Stir in the curry paste, coconut milk and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Stir the cornstarch and water in a small bowl until smooth. Add to the skillet and cook and stir until the mixture boils and thickens. Season to taste. Serve the vegetable mixture over the rice.
Ingredients
2 tablespoons vegetable oil
1 large onion, cut in half and sliced (about 1 cup)
4 cups broccoli florets
2 large carrot, peeled and sliced (about 2 cups)
1 large red bell pepper, cut into 2-inch long strips (about 1 1/2 cups)
3.5 ounces sliced shiitake mushrooms (about 2 cups)
1 jar (4 ounces) red curry paste
1 can (about 14 ounces) unsweetened coconut milk
1 cup Swanson® Certified Organic Vegetable Broth
1 teaspoon cornstarch
1 tablespoon water
2 cups hot cooked jasmine rice
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