Sometimes, you just need a really big bowl of curry.
Continuing my nonstop parade of delicata squash, I theorized that it would be perfect in curry. I was absolutely right. Delicata squash is made for the stuff. The tender meat soaks up the coconutty curry juices and the pliable peel remains just chewy enough to offer two different textures in one little squash bite. I threw in some broccoli as well, because my CSA box unloaded upon me an unending supply of the little trees. Hey, I'm not complaining! The stalks on these particular fellows though were...insane. They were practically a foot long!
I was watching some cooking show a few weeks ago, it might have been The Jazzy Vegetarian or maybe that crazy red-headed lady that says "organic" a trillion times per episode (Todd and I decided it would be a fabulous drinking game)...I can't be exactly sure who it was. Nevertheless, the gal said to trim off the fibrous outer bit of the broccoli stalk and then chop up the tender "heart" and use it as you would with the florets. I normally use the stalk, but I never thought to trim off the tough stuff! I've been implementing said technique ever since, and stuffing Bob's kong with the trimmings. Nothing goes to waste and no more chewy broccoli. Win-win!
“When you take risks you learn that there will be times when you succeed and there will be times when you fail, and both are equally important.”
A sweet and zesty coconut curry bathes fresh broccoli and tender delicata squash. Serve over your favorite rice or noodles for a warm and comforting mid-winter meal.
Delicata Squash & Broccoli Coconut Curry
A sweet and zesty coconut curry bathes fresh broccoli and tender delicata squash. Serve over your favorite rice or noodles for a warm and comforting mid-winter meal. NOTES: Use the broccoli stalks! Just cut off the fibrous outer bit of the stalk and discard, then chop the tender “heart” to use. Don’t peel the delicata squash, the rind is edible!
Yield: 4-6 servings
Ingredients
- 1 Tbsp. coconut oil (either refined or unrefined)
- 1 small yellow onion, diced
- 1 large garlic clove, minced
- 1 ½ Tbsp. Thai red curry paste
- ¼ tsp. ground turmeric
- dash of ground black pepper
- dash of red pepper flakes, to taste
- pinch of salt, to taste
- 1 15 oz. can of full-fat coconut milk
- ½ Tbsp. brown sugar
- ½ Tbsp. dried basil
- juice from ½ lime
- 1 small head of broccoli, florets and stalks chopped
- 1 delicata squash, de-seeded and chopped
- 4-6 servings of rice or noodles
Cooking Directions
- Begin by preparing your rice or noodles.
- Meanwhile, in a large frying pan heat the oil over medium. Add the onion and garlic, sauté a few minutes then add the curry paste through and including the salt.
- Turn down to medium-low and sauté for about five minutes, until fragrant and the onions are tender.
- Prepare the vegetables, and when ready add to the pan along with the remaining ingredients, excluding the rice/noodles. Stir well and cover. Cook for about 15-20 minutes, until the broccoli and squash are tender.
- Serve hot, over the rice/noodles or add to the curry sauce and mix.
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