This veggie-centric, warming, hearty dish is perfect for cold winter evenings.
Ingredients
- 1 Tbs. coconut oil
- 1 large shallots, chopped (or 2 small)
- 2 to 2 1/2 cups diced butternut squash (about 1.5 pounds)
- 1 Tbs. grated ginger
- 2 to 3 Tbs. red curry paste
- 1/2 Tbs. yellow curry powder
- 1 15 oz. can coconut milk
- 3 to 4 cups kale, washed well, removed from the stem, and sliced into thick ribbons
- 3/4 cup vegetables or chicken broth
- 2 tsp. fish sauce
- 2 tsp. sugar
- Basmati rice, crushed cashews or peanuts, cilantro, and lime wedges for serving
Directions
Heat the oil in a large, deep skillet over medium high heat. Add the shallots and sauté them for 5 to 6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2 to 3 minutes or until it's fragrant.
Add the kale, broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12 to 18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife.
Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
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