- In a medium-size pot, heat the oil on medium heat.
- Add the butternut squash, bell pepper, onion, salt, and pepper. Saute the veggies for 5 min. Next, add the garlic and white parts of the scallion. Stir them in with the veggies and cook for an additional minute.
- Pour in the stock and add the curry paste. Gently stir the mixture to help dissolve the curry into the broth while being careful not to break up the softening butternut squash. Next, add the zucchini and coconut milk (add water if the milk is too thick).
- Cover the pot and cook on low until all of the veggies are tender and not mushy, which is about 5 minutes.
- Serve in a bowl, top with cooked rice, and garnish as desired.
Ingredients
Directions
- In a medium-size pot, heat the oil on medium heat.
- Add the butternut squash, bell pepper, onion, salt, and pepper. Saute the veggies for 5 min. Next, add the garlic and white parts of the scallion. Stir them in with the veggies and cook for an additional minute.
- Pour in the stock and add the curry paste. Gently stir the mixture to help dissolve the curry into the broth while being careful not to break up the softening butternut squash. Next, add the zucchini and coconut milk (add water if the milk is too thick).
- Cover the pot and cook on low until all of the veggies are tender and not mushy, which is about 5 minutes.
- Serve in a bowl, top with cooked rice, and garnish as desired.
