Red Vegetable Curry

Cooks in 45 minutes     Serves 4    
Red curry
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  • 4 yellow squash
  • 1 small onion, diced
  • 1 head romanesco
  • (or other on hand vegetables such as snow peas, broccoli, peppers)
  • 1 block extra firm tofu
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1/2 cup crushed tomatoes
  • 1 clove minced garlic
  • 2 tsp minced ginger
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1/4 fresh basil
  • optional: 2 tablespoons peanut butter, added at the same time as garlic and ginger, for a creamier sauce and slight peanut flavor. mmm.


  • drain tofu, cut into cubes. cut vegetables into similarly sized pieces. set aside.
  • before turning the stove on, add vegetable oil, curry paste, crushed tomato, and onion to pot. turn on low heat and stir often for 5 minutes until fragrant and onions become soft. add garlic, ginger, fish sauce, and sugar, stir to combine. add coconut milk, stir to combine and bring to simmer. add vegetables and tofu, stir to coat with sauce. put lid on, and stir every 5 or so minutes until vegetables are tender (about 20 minutes). before serving add torn basil to curry.
  • serve with jasmine rice.

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