Red curry paste (2 tb sp)
Seasonal veggies or left overs (we usually use paprika, carrot, cauliflower, broccoli and/or zucchini)
Red curry. We love it because it's so easy! Also, you can use all the leftovers you can find and reduce your waste. Another upside, curry can be very healthy.
If you want to be quick, you can save yourself some time and boil the veggies which are pretty 'hard' for a few minutes first. If you want to be quick this really is an idea, you can straightaway boil the veggies in broth and use a little broth in the curry as well.
Cut the onion and red pepper in little pieces. Turn on the heat and pre-heat your Dutch Oven first on a low fire. Add a little olive oil while you pre-heat. Never heat a dry Dutch Oven. When it's hot, add the onion and red pepper.
Add veggies you want to fry in oil first like zucchini, carrot or paprika. Put the lid on the Dutch Oven and let it fry for a few minutes.
Add a tablespoon of red curry paste and stir. If you want to make a lean curry, add only 30 ml of coconut milk and a little broth to your curry. If you like a creamy curry, add more coconut milk and less broth. Add a little salt or pepper to your taste.
Add the boiled veggies as well and close the lid halfway. Let it stove for a minute or 10. Serve with pita, Lebanese bread or rice.
To enhance the flavor, sprinkle a little lime over the curry before serving! Enjoy!