Thai Curry Squash

Squash is not the most exciting food but this recipe from Chow.com makes me want to eat lots of it. Serve it as a scrumptious side dish or as a complete meal by adding veggies (crispy green beans, baby bok choy) and protein (cashews, tofu). Offer it up on a bed of rice or quinoa.

 

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 4 garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons Thai red curry paste
• 1 (14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon gluten-free tamari
  
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes (I have used a few different kinds, including plain old zucchini)
• 2 medium red bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro (basil works well too)
• Optional: spicy red pepper flakes

 

Instructions

1. In a large skillet, heat oil on medium heat. Add the onion and 1 teaspoon of salt. Cook until the onion has softened, about 6 minutes. 
2. Add the peppers, garlic, and ginger and cook for about 1 minute. 
3. Add the curry paste, stir well and cook for another minute. 
4. Add the coconut milk, water, tamari, and 1/2 teaspoon of salt. Stir to combine and bring to a simmer. 
5. Stir in the squash, return to a simmer and reduce the heat to medium-low. Stirring occasionally, cook the squash for about 20 to 25 minutes until it is cooked through yet firm.
6. Remove pan from the heat and stir in the lime juice. Taste and season as needed. Sprinkle with the cilantro and serve.