squash

Winter Vegetable Coconut Curry

by Dominique Didier

Curry does not always mean super spicy.  Thai red curry is generally milder and full of flavor. This delicious and hearty curry makes an excellent meal served over rice -  it’s great leftover too!

Ingredients

2 tsp canola oil (or other mild flavored oil)

1 garlic clove, minced

¼ inch slice peeled fresh ginger, grated

2 tsp Thai red curry paste

1 tsp Asian fish sauce

1 sweet potato (about ½ lb) peeled and cut into ½ inch chunks

1 celery root, (about ½ pound) peeled and cut into ½ inch chunks (you can substitute other root vegetables such as carrots, turnips, or Jerusalem artichokes)

3 c unsweetened coconut milk

1 delicata squash (about ½ lb), peeled and cut into ½ inch chunks (you can substitute acorn or butternut squash)

2 limes

2 TBSP finely chopped fresh cilantro

 

Instructions

  1. In a saucepan or Dutch oven warm the olive oil over medium heat.  Add the garlic and ginger and sauté until fragrant but not browned, about 1 minute.

  2. Add the curry paste and cook, stirring, for 1 minute.

  3. Add the fish sauce, sweet potato, and the celery root (or other vegetables) and stir to combine.

  4. Reduce heat to medium-low, pour in the coconut milk and cook, stirring occasionally, about 10 minutes.

  5. Add the squash and cook until the vegetables are just tender but not falling apart, about 12–15 minutes.

  6. Meanwhile, finely grate the zest from the limes, then cut each lime into wedges.  Stir the lime zest into the vegetable curry.

  7. Serve the vegetables by themselves or over rice, sprinkled with cilantro and topped with lime wedges.  The lime gives a wonderful fresh and bright flavor.

Photo by Monika Grabkowska