Butternut Squash Curry

Butternut Squash Curry

Yield: 4 servings

Time: 1 hour

Ingredients:

1 tbsp oil

2 med shallots, diced

6 clvs garlic, minced

1 tbsp ginger root, minced

1 med butternut, peeled, seeded and cubed (about 2 cups of cubes)

1 cup small mushrooms, halved

1 cup cubed root vegetable (carrot, radish, potato, turnip, rutabaga, etc)

¼ cup red curry paste

2 tsp sweet curry powder

¾ cup vegetable broth

2 tsp fish sauce

2 tsp sugar

4 cups fresh spinach

1 cup coconut milk

2 tbsp lime juice

Instructions:

Heat oil in a large skillet. Add shallots, garlic and ginger. Sauté until the shallots begins to brown slightly. 

Add the squash, other vegetables (except the spinach), broth, fish sauce and ginger. Sauté all this together until the squash and root vegetables are tender. This could be 30-45 minutes. 

When everything is cooked, turn the heat down and add the spinach, coconut milk, and lime juice. Simmer for 10 more minutes. Taste and adjust as needed using salt, pepper, sugar and lime. 

Serve over rice and sprinkle peanuts or sesame seeds (or both) across the top.