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Soups & stews

Kitchen-Sink Curry
Nutritional information and Guiding Stars rating based on ingredients pictured.
1 tsp. vegetable oil
1 cup chopped hardy vegetables (such as broccoli florets, carrots, bell pepper)
1 Tbsp. red or green curry paste
1 cup chopped tender vegetables (such as zucchini, snap peas, mushrooms)
2 cups chopped leafy greens (such as spinach, kale, Swiss chard)
1 cup light coconut milk
1 cup chopped cooked protein (such as chicken, shrimp, firm tofu)
Salt and pepper
Steamed white rice, for serving
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Kitchen-Sink Curry

Kitchen-Sink Curry

Kitchen-Sink Curry
Two Stars Guiding Stars
  • Servings:Serves 2
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Heat oil in a medium nonstick skillet over medium heat until shimmering. Add hardy vegetables and cook, stirring frequently, until just tender, 5 to 10 minutes. Add curry paste and cook, stirring, for 15 seconds.
2. Add tender vegetables, greens, and coconut milk and bring to a simmer. Cook, stirring occasionally, until liquid thickens and all vegetables are tender, about 10 minutes. Stir in protein and season with salt and pepper to taste; serve over rice.
Source: Hannaford fresh Magazine, July - August 2018