By Cookie + Kate
Link to Thai Red Curry with Vegetables
GV comments: This is an easy and delicious curry, and a good way to use up bell peppers and/or kale. The coconut milk makes it very comforting, and the red curry paste is not ultra-spicy (if I can take it, anyone can -- I don't handle hot chili peppers or chili pastes well at all). Everything blends so well together that the whole is definitely more than the sum of its parts.
Timing: about 45 minutes
Nutrition: Whole food un-processed (if you water-saute or microwave the onions)