Red Kuri Squash Red Curry recipe
Unique winter squashes like kabocha (recipe here) and red kuri make Chicago winters bearable. There's just something so cozy about warm, creamy and vibrantly colored squash. For this recipe, I wanted to create a meal-in-a-pot that would use up a whole squash. If you can't find red kuri (a squash I find to be sweeter and creamier than butternut), feel free to substitute butternut, acorn, or a sugar pumpkin. Chickpeas add protein and make this into a full meal, while broccoli adds just a touch of bitterness to make sure the squash doesn't make the dish way to sweet. I don't use many prepared sauces or pastes but Thai curry paste is so helpful in a pinch and generally has an ultra clean label. Fresh turmeric and ginger customize the flavor and add an immune-boosting punch, another Chicago winter essential.
1 teaspoon of coconut oil
2 teaspoons grated or minced ginger
2 teaspoons grated or minced fresh turmeric (sub 1 teaspoon ground)
3 tablespoons Thai red curry paste (I like Thai Kitchens brand)
1 15-ounce can coconut milk
1.5 cups vegetable broth
1 small red kuri squash, peeled and cut into 3/4" pieces (3 cups)
1 15-ounce can chickpeas, rinsed and drained
1 bunch broccoli, cut into 1-inch florets (4 cups)
1-2 limes, juiced
salt to taste
1. In a large pot with a lid, heat coconut oil on medium and saute ginger, turmeric and red curry paste for 30 seconds. Add coconut milk and broth and bring to a simmer, scraping the bottom with a wooden spoon to make sure all the paste is incorporated.
2. Add cubed red kuri squash and chickpeas and return to a simmer. Cover with the lid and simmer gently for 15 minutes or until squash is tender.
3. Stir in broccoli until just cooked (about 1 minute), and then season to taste with lime juice (I like lots!) and salt. You can also add fresh herbs like cilantro or Thai basil or heat from chile flake or fresh green chiles. Serve with white rice, brown rice, or flatbread.