This vegetable curry is quick and packed with flavor. We use store-bought Thai red curry paste to make it (Thai Kitchen), but if you have your own, feel free to use it. You are also welcome to substitute green curry paste for the red curry paste.
1 ½ tablespoons coconut oil or vegetable oil
1 large onion, halved and sliced
Half of a medium cauliflower, cut into florets
2 medium carrots, sliced
1 large Yukon Gold potato, halved and thinly sliced
1 tablespoon minced garlic, 3 to 4 medium cloves
1 tablespoon minced fresh ginger, 1-inch piece of ginger
1 teaspoon dried turmeric or substitute 1 tablespoon minced fresh turmeric
1 ½ tablespoons red curry paste, we use Thai Kitchen
1 (15-ounce) can full-fat coconut milk, about 1 ½ cups
1 to 1 ½ cups water or use broth
Handful of green beans or snap peas, trimmed and cut in half
1 cup chopped tomatoes, 3 small tomatoes
1 tablespoon fish sauce, we use Red Boat
Handful fresh cilantro leaves with tender stems, chopped
Juice of 1 lime or more to taste
Heat the oil in a wok or wide saucepan over medium-high heat. When the oil is shimmering, add the onions, carrots and cauliflower florets. Cook, stirring occasionally, until the vegetables begin to take on a little color and soften; about 8 minutes.
Toss in the minced garlic, ginger and turmeric. Cook, while tossing the spices around the pan for one minute.
Add the curry paste, and then toss, making sure that it has a chance to coat most of the vegetables.
Stir in the potatoes, coconut milk and 1 cup of water. Stir, and then bring to a simmer. Cook, at a low simmer, until the potatoes are almost tender, 5 to 10 minutes. If the curry seems too thick or there doesn’t seem to be enough liquid, add another 1/2 cup of water.
Toss in the tomatoes and green beans, and cook another 3 to 5 minutes or until the green beans are bright green and tender.
Finish by stirring in the fish sauce, cilantro and juice of one lime. Taste, and then adjust with more fish sauce or lime juice.