Food Recipes Red Curry Veggie Stew 3.5 (2) 2 Reviews Warm up with this healthy Thai-inspired stew. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on October 10, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts This quick and easy meal proves two things about vegan recipes. First, they can come together in a flash. This one takes only a half-hour start to finish. Second, they are anything but boring. Warm and toasty Thai curry paste and creamy coconut milk add flavor and silkiness to these veggie-packed bowls. Lime zest and chopped cashews contribute brightness and crunch. Feel free to swap in brown rice for the white. Either way, you'll enjoy every tasty bite. Ingredients ¾ cup basmati rice 2 tablespoons canola oil 1 4-oz. jar red curry paste 1 pound 1-in. cauliflower florets (about 6 cups) 4 medium carrots, sliced 12 ounces baby yellow potatoes, halved (quartered if large) 2 13.66-oz. cans well-shaken and stirred coconut milk 2 teaspoons lime zest plus ¼ cup fresh juice (from 3 limes) ¼ cup chopped dry-roasted, salted cashews lime wedges, for serving Directions Stir together rice and 1½ cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Cover and simmer until all liquid is absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. Meanwhile, heat oil in a large pot over medium. Add red curry paste and cook, stirring constantly, until fragrant, about 30 seconds. Add cauliflower, carrots, and potatoes; stir to coat with curry paste. Add coconut milk, stirring and scraping the bottom of the pot to release any browned bits. Reduce heat to medium-low; cover and cook until potatoes and carrots are almost tender, 10 to 15 minutes. Remove lid and continue to cook, stirring occasionally, until sauce thickens slightly and vegetables are crisp-tender, about 5 minutes. Stir in lime juice. Serve stew topped with rice, cashews, and lime zest. Serve with lime wedges. Print Nutrition Facts (per serving) 433 Calories 15g Fat 69g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 433 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Sodium 1512mg 66% Total Carbohydrate 69g 25% Dietary Fiber 10g 36% Total Sugars 9g Protein 9g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.