Red curried vegetables

By Rodney Bowers
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  • 1 tablespoon coconut oil
  • 1 onion, sliced thin
  • 1 tablespoon fresh ginger, finely grated
  • 1 clove of garlic, pressed or minced
  • 2 cups butternut squash, cut into cubes
  • 3 to 4 brown mushrooms, quartered
  • 1 red bell pepper, cut into large dice
  • 1 cup carrots, sliced on the bias
  • 2 tablespoons red curry paste
  • 1 can of coconut milk
  • 1 cup Tuscan kale, thinly sliced
  • 1 teaspoon brown sugar
  • 1 teaspoon fish sauce (omit if vegetarian)
  • 3 tablespoons tamari
  • 2 tablespoons fresh lime juice


  • 2 green onions, sliced on the bias
  • 2 sprigs of cilantro, chiffonaded


  1. In a large skillet on high heat, add the oil and onion, and cook until slightly soft. Add the ginger and garlic, and cook for another minute until soft.
  2. Add the mushrooms, kale, carrots and peppers. Cook for about five minutes until tender, stirring as you go. 
  3. Then add the curry paste, and cook for another minute.
  4. Add the coconut milk and sugar, and stir together.
  5. Bring the mixture to a boil, then turn the heat to medium and simmer gently for about 10 minutes, stirring.
  6. Remove from heat and season with tamari, fish sauce (if using), and lime juice. 
  7. Adjust the seasoning to taste, remembering to balance salty, sweet and spicy with acidity.
  8. Serve with rice and garnish with fresh herbs.

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