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Kabocha Squash Peanut Coconut Curry | Living Healthy in Seattle

Kabocha Squash Peanut Coconut Curry

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 tablespoons red curry paste (I used Thai Kitchen)
  • 1 1/2 teaspoons microplane/minced fresh ginger
  • 1 cup high-quality low-sodium vegetable broth
  • 1 3/4 cup full-fat coconut milk
  • 2 teaspoons coconut sugar
  • 2 cups medium-large dice kabocha squash (seeds and pulp removed, skin intact)
  • 1/3 cup sliced carrots
  • 1 cup sliced red, orange, or yellow bell pepper
  • 2 heaping tablespoons creamy salted natural peanut butter (no oil or sugar added)
  • 1/4 teaspoon lime zest
  • 1 1/2 teaspoons fresh lime juice, or to taste
  • Fresh cilantro, for topping
  • Thai basil, for topping
  • Lime wedges, for serving

Method
 

  1. In a medium pot over medium-low heat, gently saute the curry paste and ginger for one to two minutes, until fragrant.
  2. Stir in the vegetable broth and coconut milk, then bring to a simmer.
  3. Stir in the sugar, then carefully add the squash and carrots to the curry.
  4. Bring back to a gentle simmer and partially cover. Cook for 15 minutes or until the squash is mostly tender.
  5. Add the bell pepper then cook for 5 more minutes, or until the squash is tender.
  6. Remove from heat, then stir in the peanut butter, lime zest, and juice, making sure the peanut butter dissolves.
  7. Taste and adjust ingredient amounts if you'd like.
  8. Spoon the curry over rice, then top with cilantro and Thai basil. Serve with lime wedges.