Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Winter-Vegetable Red Curry 4.9 (8) Close Credit: Bryan Gardner Prep Time: 25 mins Total Time: 40 mins Servings: 8 Transform leftover curry into an easy potpie with puff pastry. Directions Heat a large, heavy pot over medium-high heat; swirl in oil. Cook onions, stirring occasionally, until just softened, about 4 minutes. Stir in curry paste, squash, and carrots; cook, stirring, until fragrant, about 3 minutes. Add coconut milks. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until vegetables are fork-tender, 25 to 30 minutes. Add peppers and cook until just beginning to soften, about 4 minutes. Season with salt. Reserve half of curry for next day; serve remainder over rice with tomatoes and basil.