Winter Squash & Sweet Potato Curry
Equipment
- 1 ½ cups sweet potato, cubed
- 2 cups winter squash (acorn, butternut etc)
- 1 chopped bell pepper (red, yellow, or orange)
- 1 cup diced shallots or onion
- 2 garlic cloves, minced
- 1 small piece of ginger, peeled and chopped
- 2 tbsp red curry paste
- 1 tsp curry powder
- 1 cup vegetable broth
- 1 14-oz can of coconut milk (or non-dairy milk)
- 2 tbsp pure peanut butter or almond butter
- 1 tbsp coconut sugar (optional)
- 2 tbsp coconut aminos
- 1-2 tbsp freshly squeezed lime juicesea salt, to taste
- ½ cup basil or cilantro, to serve
- 2-3 tbsp chopped peanuts, cashews or almonds, to serve (optional)
- 4-6 cups cooked brown rice, millet, quinoa or cauliflower rice, to serve
Instructions
- Place a large skillet on medium-high heat. Add the onions and cook for 5-8 minutes, until soft and browned. Add the garlic, ginger, and curry paste and continue cooking for 1 to 2 minutes until fragrant.
- Add the squash, sweet potato, bell pepper, vegetable broth, coconut milk, nut butter, curry powder and coconut sugar to the pan. Stir until evenly mixed. Simmer for 10 to 15 minutes, until the vegetables are tender.
- Add the coconut aminos, lime juice, and sea salt to the sauce. Taste and adjust seasoning, adding more lime juice as needed.
- Serve the curry immediately with fresh basil or cilantro, chopped roasted nuts (if using), and millet, rice, quinoa, or cauliflower rice.