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Red Curry with Pumpkin or Butternut Squash

We love the balance of sweet and spicy in this seasonal curry. It’s a great recipe to start with if you’re looking to incorporate new spices into your dishes.

Red Curry with Pumpkin or Butternut Squash

Serves 6 -8

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Ingredients

CURRY

1 1/2 Tbsp coconut oil or avocado oil

1 shallot, minced

2 Tbsp minced fresh ginger

2 Tbsp minced garlic

1 small jalapeno pepper, stem + seeds removed, thinly sliced

1 red bell pepper, thinly sliced lengthwise

3 Tbsp red Thai curry paste

3 1/2 cups peeled and cubed pumpkin or butternut squash

2 14-ounce cans light coconut milk

2 Tbsp brown sugar

1 tsp ground turmeric

Healthy pinch sea salt

1 Tbsp coconut aminos or soy sauce

1 cup chopped, fresh broccoli

2 Tbsp lemon juice

2/3 cup roasted cashews or peanuts

 

FOR SERVING optional:  Fresh basil or cilantro, Lemon juice & Jasmine rice, Brown rice, Quinoa, or Cauliflower Rice

 

Instructions

  1. Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin/butternut squash and stir. Cook for 2 minutes more.
  3. Add coconut milk, sugar, turmeric, sea salt, and coconut aminos/soy sauce and stir. Bring to a simmer over medium heat.
  4. Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
  5. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
  6. At this time, also taste and adjust the flavor of the sauce/broth as needed. Don’t be shy with seasonings – this curry should be very flavorful.
  7. Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  8. Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
  9. Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
  10. Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.
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Curried Butternut Squash Soup

We love the natural, creamy flavor and texture of this spectacular squash. With the addition of spices such as Madras Curry and Tandoori, the soup is light but bold in flavor. Try it and let us know what you think!

 

Creamy Curried Butternut Squash Soup

3 – 4 servings

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2 tablespoons butter

1 tablespoon Sandy Oaks Extra Virgin Olive Oil

1/2 cup sweet onion, diced

3 cups roasted butternut squash *recipe follows

2 cups vegetable broth

1 teaspoon Tandoori Spice Blend

1 Tablespoon Madras Curry

1/2 teaspoon salt

1/2 cup unsweetened coconut milk

Sriracha, optional

 

Heat butter and oil in a 4 quart stockpot. Add the onion and cook for 3-4 min, stirring occasionally. Add the squash, broth, spices and season with salt. Cook for 5 minutes. Carefully pour the soup into a blender or food processor and blend until smooth. (This can also be done with an immersion blender.) Pour the blended soup back into the stockpot. Add the coconut milk and reheat if necessary. Serve with optional Sriracha sauce.

 

*Roasted Butternut Squash:

1  2 -3 lb butternut squash

4 tablespoons olive oil or butter

2 teaspoons salt

1 teaspoon freshly ground black pepper

Pre heat the oven to 375 degrees F.

Peel the squash. Carefully cut it in half lengthwise and scoop out the seeds with a spoon. Cut the squash into 1” cubes and scatter them out onto a large USA Half Sheet Baking Pan. Pour the olive oil over the squash and toss to coat. Season with the salt and pepper and toss once more. Bake for 45 minutes or until the squash just begins to caramelize and turn brown on the edges.