Thai-Style Vegetable Curry

• 1 tablespoon canola oil
• 3 cups chopped onion
• 1 tablespoon chopped peeled ginger
• 4 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
• 1/2 teaspoon salt
• 1 1/2 cups (1/4-inch-thick) slices carrot
• 2 cups chopped red bell pepper
• 2 cups cherry tomatoes
• 2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
• 8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
• 1 (8-ounce) package presliced mushrooms
• 1 (6-ounce) package fresh baby spinach
• 4 cups hot cooked rice noodles

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; saute 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.

canola oil, onion, ginger, garlic, soy sauce, red thai curry, salt, carrot, red bell pepper, cherry tomatoes, zucchini, yellow squash, mushrooms, baby spinach, rice noodles

Taken from www.myrecipes.com/recipe/thai-style-vegetable-curry (may not work)