Vegetable Thai Curry

I have avoided curry for the longest time. The smell of curry in cooking is so overwhelming that it stain the wall and furniture. Until I found the Trader Joe’s Thai Red Curry Sauce. It’s really simple to use and it is full of flavor. So, I can enjoy my curry dish without smell of cooking curry for hours! My Thai Red Curry with vegetables take me about 25 minutes to cook. Serve over rice. It is good as eating out.

Tip: This recipe is a guideline, you could use any fresh vegetables you may have available in your refrigerator. Using chicken breast is yummy too!

Ingredients:

• one bottle of Trader Joe’s Thai Red Curry Sauce
• 1 cup chopped onion
• 2 to 3 medium size red potatoes cut into cubes
• 2 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces
• 2 small roma tomatoes
• 1/2 med. head cauliflower, cut into florets
• 1/2 med. head broccoli, cut into florets
• 1/2 butternut squash, peeled and diced
• 100g mushrooms, quartered
• 1 cup of non fat milk
• 1 tbsp red chili pepper powder
• salt
• black pepper

Directions:

1- Preheat the oven to 400 degrees. Spread the butternut squash, potatoes, carrots, broccoli, and the cauliflowers on a baking sheet. spray with Pam olive oil. Sprinkle some salt, pepper and red chili pepper to the vegetables and put it in the oven for 20 minutes.

2- Meanwhile, add the onion and the mushrooms to a large saucepan and stir together till soften. Take the vegetables out of the oven and add them to the saucepan, layer the tomatoes on top , pour the Thai Red Curry Sauce and the milk to the mixture. Simmer for 15-20 minutes. Serve it over plain rice.

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