Thai Inspired Butternut Squash Curry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium size butternut squash (peeled and cut into 1-inch cubes)
• 1 small head cauliflower (broken into small florets)
• 1 medium zucchini (cut into 1-inch cubes)
• 5 garlic cloves (minced)
• 2 -3 shallots (thin rings)
• 1 (13 1/2 ounce) can coconut milk
• 1/2 cup broth (vegetable or chicken)
• green curry paste
• salt and pepper

Recipe

• 1 in a 12" skillet heat olive oil over medium heat. add shallots and garlic and saute until shallots are translucent. be careful to not burn the garlic.
• 2 add 1/2 the can of coconut milk and bring to a boil. boil for 3 minutes.
• 3 add curry paste to the coconut milk in the skillet. for milder sauce use 2 teaspoons of the paste. for hotter use 1 tbsp or more.
• 4 once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. season with salt and pepper. stir well.
• 5 add the cauliflower to the skillet. bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
• 6 add the squash and the zucchini to the pan and return to a boil. lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
• 7 be sure to stir the mixture periodically. if you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
• 8 taste and adjust season accordingly.
• 9 serve over rice.