Thai-Style Roasted Butternut Squash Red Curry

Nothing is better than a spicy, well-seasoned meal to clear up your sinuses! This Thai-inspired curry is full of plenty of flavor and incorporates seasonal butternut squash.

THAI-STYLE ROASTED BUTTERNUT SQUASH RED CURRY [VEGAN, GRAIN-FREE]

INGREDIENTS

• 2, 15-ounce cans light coconut milk
• 1 thumb-sized piece ginger, minced
• 6 cloves garlic, minced
• Several stalks fresh lemongrass, mashed with rolling pin
• 3 cups roasted chickpeas
• 2 bell peppers (any kind), roasted
• 1 white onion, sliced and roasted
• 2 tablespoons brown sugar
• Juice of two limes
• 1 teaspoon sea salt
• Approximately 1 teaspoon of coriander, seeds and powder
• Approximately 1 teaspoon of cumin powder
• Approximately 1 teaspoon of cilantro
• Approximately 1 teaspoon of basil
• Approximately 1 teaspoon of cayenne powder
• Approximately 1 teaspoon of mustard, seeds and powder
• Approximately 1 teaspoon of black peppercorns
• Approximately 1 teaspoon of turmeric powder
• Approximately 1 teaspoon of garam masala
• Approximately 1 teaspoon of cinnamon, sticks and powder
• Approximately 1 teaspoon of sweet curry
• Approximately 1 teaspoon of sweet paprika
• Approximately 1 teaspoon of cloves, whole and powder
• Approximately 1 teaspoon of cardamom, pods and powder
• Approximately 1 teaspoon of garlic powder
• Approximately 1 teaspoon of onion powder
• Approximately 1 teaspoon of ginger powder
• Approximately 1 teaspoon of fennel
• 1 tablespoon curry paste
• Butternut squash

PREPARATION

1. Get a package of pre-made curry paste and add a tablespoon of that to a Dutch oven to get it hot.
2. Then sautée the ginger, garlic, and onion in a couple good glugs of olive and sesame oil. When it’s all getting brown, add most of the spices, the lime juice, and the sugar. Then add the coconut milk to de-glaze.
3. Wrap up a lot of the whole spices (cardamom pods, peppercorns, mustard seeds, cloves, and fennel) in a bit of cheesecloth and put that pouch right into the milk, and let it all simmer for a while.
4. Roast veggies on a cookie sheet with some olive oil and salt. Plan for about 30 minutes at 425°F.
5. When they’re brown, add to your broth and give it a few extra minutes of simmering. Garnish with fresh basil, extra lime, and whatever else you see fit.

http://www.onegreenplanet.org/vegan-recipe/thai-style-roasted-butternut-squash-red-curry-grain-free/?utm_source=Green+Monster+Mailing+List&utm_campaign=d8e3556cc5-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-d8e3556cc5-106919241