Butternut Squash & Zucchini Red Curry

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

1 tbsp coconut oil

1 small butternut squash, medium dice

1 small green bell pepper, medium dice

1 small white onion, medium dice

2 scallions, sliced, green & white parts separated

1 garlic clove, minced

1 cup vegetable stock

2 tbsp red curry paste (Thai Kitchen Red Curry Paste was used)

½ tsp sea salt

¼ tsp ground black pepper

1 zucchini, medium dice

⅓ cup coconut milk

½ cup cup of steamed or fried rice

Garnish (Optional)

toasted sesame seeds

cilantro, torn

scallions, chopped

fresh basil and chives (Gourmet Garden Lightly-Dried herbs were used)

sambal or chili sauce

red chili oil

Cooking

- 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.

Nutrition Facts

Servings 0

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Butternut Squash & Zucchini Red Curry