Thai Kabocha Squash Curry

Ingredients

kabocha squash

1 medium

coconut oil

1 1/2 tbsp

kosher salt

to taste

black pepper

to taste

water

1/2 cup

yellow oniondiced

1 large

carrotdiced

2 medium

garlicminced

4 cloves

gingergrated or finely minced

2 inch piece

Thai bird's eye chili pepperthinly sliced

1-2

red curry paste

1/4 cup

ground turmeric

1 tsp

coconut milkreduced-fat

1 (13.5 oz) can

tamarireduced-sodium

1 tbsp

white miso

1 tbsp

maple syrup

1 tbsp

chickpeadrained and rinsed

2 (15 oz) cans

lime juicefreshly squeezed

1-2 tbsp

cilantroroughly chopped

1/2 cup

white ricecooked

for serving

Method

1. 01Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. 02Halve kabocha squash with a large sharp knife. Scoop out seeds.
3. 03Brush squash halves with oil, sprinkle with salt and pepper. Place flesh side down on sheet pan.
4. 04Roast 40-45 minutes until flesh is very tender.45 min
5. 05Cool squash, scoop flesh from skin. Puree flesh with water in blender until smooth. Set aside.
6. 06Dice onion and carrots. Mince garlic, grate ginger, thinly slice chili peppers.
7. 07Heat coconut oil in a large saucepan over medium-high heat. Add onion and carrot with a pinch of salt and pepper.
8. 08Cook vegetables 7-8 minutes until tender and lightly browned.8 min
9. 09Add garlic, ginger, chili peppers, curry paste, and turmeric. Stir frequently for 2 minutes.
10. 10Pour pureed squash into pan. Add coconut milk, tamari, miso, maple syrup, and black pepper. Whisk until smooth.
11. 11Add chickpeas and stir to combine. Bring to a simmer.
12. 12Simmer 15-20 minutes until curry is thick and creamy.20 min
13. 13Remove from heat. Stir in lime juice and cilantro. Taste and adjust seasoning.
14. 14Serve with white rice.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Nut-free