This is so comforting and delicious!
This Thai curry is definitely not traditional. That being said it is delicious and perfect for fall. You can use any winter squash you would like. I used a combination acorn, honeynut and red kuri but any variety would be fine.
This comes together in just a couple simple steps. This recipe is fairly large but it could easily be cut in half to make less servings. It is also very freezer friendly, so feel free to freeze any extra.
Time: 45-60 minutes
Yield: 6-8 servings
Ingredients:
Jasmine rice
7 cups of winter squash, diced
2 cans full fat coconut milk
2-4 Tablespoons vegan red curry paste
1 red bell pepper, diced
1 medium onion, diced
4-6 cups spinach, chopped
3 cups cooked lentils
1 cup vegetable stock
2 Tablespoons peanut butter
2 Limes
Pumpkin seeds
Salt and pepper
Optional: cilantro
Instructions:
Cook rice and lentils according to package directions.
Sauté onion and bell pepper in large pot with olive oil.
Add squash, coconut milk, vegetable stock and curry paste. Mix thoroughly.
Cook on medium heat until squash is tender.
Add the juice of half a lime, spinach, lentils and peanut butter. Stir to combine.
Cook until spinach is wilted.
Salt and pepper to taste.
Serve over cooked rice.
Garnish with pumpkin seeds, lime wedges and cilantro.
Notes: You could use any nut butter in place of peanut butter.
Notes: If you have a low spice tolerance use the lesser amount of curry paste.
Notes: Any variety of winter squash will work. Use any variety you would like.
