Butternut squash adds a touch of sweetness to the coconut-curry sauce. Mix and match vegetables or make it as spicy as you like—begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.
Course
Main Course
Cuisine
Asian
Keyword
Coconut Curry
Yields4servings
AuthorRobin Robertson
Ingredients
2teaspoonsneutral vegetable oil
3shallotschopped
1tablespoon(8 g) grated fresh ginger
3tablespoons(45 ml) wheat-free tamari
1tablespoon(6 g) yellow curry powder
2teaspoonsground coriander
¼teaspooncayenne, or to taste
2teaspoonssugar
Salt and freshly ground black pepper
2cups(475 ml) vegetable broth
1small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 cups)
8ounces(225 g) dried rice noodles
2cups(140 g) chopped bok choy or other leafy greens
1can(14 ounces, or 395 ml) of unsweetened coconut milk
½cup(8 g) chopped fresh cilantro
2scallions, chopped
Lime wedges, to serve
Sriracha or sambal oelek, to serve (optional)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste.
Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes.
While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables.
Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed.
Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).