Looking for a light, vegetable-based curry, that packs quite the flavor? Nicki Sizemore, who wrote the new cookbook Fresh Flavors for the Slow Cooker came by Tonia's Kitchen to talk about her recipe for this amazing dish, which is based on red curry paste, onion, garlic and ginger. Nicki says she also uses coconut milk and peanut butter to give it a creamier texture. She uses cauliflower, but Nicki says you can use most other vegetables create this curry, which is nutritious and delicious.
Ingredients
Aromatics
- 1 tablespoon virgin coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 2 tablespoons red curry paste
Slow cooker
- 2 cups low-sodium vegetable or chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons fish sauce (preferably Red Boat brand)
- 1 tablespoon tamari or soy sauce
- 1 tablespoon packed brown sugar
- 1 large head cauliflower (2 1/2 pounds), cut into 2-inch florets
- 1 pound red potatoes (about 3 medium potatoes), cut into 1-inch pieces
- 1/2 cup canned coconut milk, well stirred
- 1/2 cup creamy peanut butter
- 2 cups frozen cut green beans
- 1/3 cup roasted, unsalted peanuts
- 1 tablespoon sriracha
- Salt and freshly ground black pepper
For serving
- Cooked rice or quinoa
- Coarsely chopped peanuts
- Chopped cilantro
- Sriracha
