If you read my column in the Tahoe Daily Tribune regularly you know how much I love butternut squash; it is such a versatile and healthy addition to just about any meal! Recently, I was asked for a fall-inspired vegan dish and I immediately thought of a butternut squash Thai curry! This dish is great because you can incorporate as many vegetables as you’d like. For example, diced potatoes, snap peas, carrots or even broccoli! Just make sure to chop all the vegetables the same size so they cook evenly. Also make sure to add any snap peas at the end with the chickpeas so they don’t get overcooked. Enjoy!
2 tbs coconut oil
½ large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
2 cups butternut squash, peeled & chopped
2 garlic cloves, diced
1 tsp grated ginger
2 tbs curry powder
3 tbs red curry paste
1 tsp red chile paste (optional)
2 tsp salt
2 tsp pepper
½ cup of vegetable broth
1 can of coconut milk
1 cup of chickpeas, drained and rinsed
Place the coconut oil in a large pot over medium heat. Once the coconut oil is melted add the onions, bell pepper, celery, butternut squash, garlic, ginger, curry powder, red curry paste, chili paste, salt and pepper. Sauté this mixture for 10 minutes, stirring occasionally.
Pour the vegetable broth and coconut milk in the pot and bring to boil, reduce to a medium simmer. Cover and cook for ten minutes, or until the butternut squash is fork soft. At this point taste for flavor and add more salt or seasoning as needed. Add the chickpeas five minutes before serving. Serve the curry over rice. Garnish with lime wedges and cilantro. Top with more chili paste or Sriracha if you desire more heat!
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com to book your next dinner party. Let me do the cooking for you!