Red Curry with Cauliflower and Squash
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 1 small head cauliflower, cored
  • 1 medium butternut, acorn, or kabocha squash, peeled, seeded, and cubed
  • 1 carrots, chopped
  • 1 small onion,chopped
  • 2tablespoons minced fresh ginger
  • 2 lemongrass bulbs, slightly smashed
  • 1-2tablespoons red curry paste
  • 1tablespoon natural cane sugar
  • 1/4teaspoon crushed red pepper flakes
  • 114 oz. can coconut milk
  • 2 1/2cups low-sodium vegetable broth
  • 1pound frozen green beans, thawed
  • 112 oz. package firm tofu, cubednot silken
  • 1/2cup chopped fresh basil
  1. Cut cauliflower into large florets. Combine cauliflower, squash, carrots, onion, ginger, and lemongrass in a 4- to 5-quart slow cooker
  2. In a small bowl, combine curry paste, sugar, red pepper flakes, and a little coconut milk; stir until creamy, and add to pot. Add remaining coconut milk and broth; stir to mix. Cover and cook on high for 4–5 hours, or low for 6–7 hours, until vegetables are tender.
  3. During final 20 minutes of cooking, season with salt; add green beans and tofu. Cover and cook until beans and tofu are hot. Just before serving stir in fresh basil. Serve in shallow bowls.
Recipe Notes
Nutrition Facts
Red Curry with Cauliflower and Squash
Amount Per Serving
Calories 387 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 323mg 13%
Total Carbohydrates 62g 21%
Dietary Fiber 10g 40%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 387 cal, 8g fat (1g mono, 2g poly, 6g sat), 0mg chol,10g protein, 62g carb, 10g fiber, 323mg sodium