This Winter Vegetable Curry is a healthy and delicious start to eating right in the new year. Made with fresh and seasonal ingredients, its sure to please.

I love that this little dish is so beautiful and has so much flavor. All the colors of the rainbow, which is how you know its the healthiest and best kind of recipe. You can eat this Winter Vegetable Curry as a soup (there’s quite a bit of sauce that happens while making it) or serve over rice for an extra hearty meal. I personally love it over right because of the added texture. You can keep it as is or add some red pepper flakes to pack on the heat. Totally up to you! So delicious, gorgeous, and flavorful. Vegetarian meals don’t have to be boring. They can be vibrant and fun! You’ll never miss the meat.

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For the veggies, I chopped up some butternut squash, carrots, parsnips (who knew I loved parsnips!), onion, and sweet peppers. You could really add any of your favorite vegetables, and even make this throughout the year with whatever’s in season. It couldn’t be easier! Don’t let anything about this dish intimidate you. SO EASY!

Here’s to 2018 and making little substitutions here and there to eating healthy. It’s not too hard. We can do it!



2 tablespoons vegetable oil
2 white or yellow onions, diced or sliced to your liking
⅓ cup red curry paste
1 butternut squash, cubed (about 5 cups)
2 parsnips, chopped into bite-sized pieces
6 medium carrots, chopped into bite-sized pieces

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