Butternut Squash & Broccoli Curry
Recipe and photo by Maren Ellingboe
Spiced with flavorful red curry paste, warming turmeric, and fish sauce, this comforting curry is delicious on a cold autumn night. Butternut squash and broccoli are perfect texture contrasts, but you can substitute them with any of your favorite vegetables, or add a protein like chicken, shrimp or tofu. Just watch the cooking time—vegetables like snow peas and zucchini will cook in less than 10 minutes, while firmer vegetables like cubed sweet potato or eggplant will take longer.
2 Tbsp avocado or olive oil*
1 Tbsp unsalted butter*
6 green onions, chopped, white & green parts divided*
1-inch piece ginger, peeled & minced*
2 garlic cloves, minced*
3 Tbsp red curry paste
1 tsp turmeric
2 15-oz. can coconut milk, shaken*
4 c vegetable or chicken broth*
2 15-oz. can chickpeas
1 small butternut squash, peeled, seeded & cut into 1-inch pieces*
1 head broccoli, cut into florets*
¼ c fish sauce
Salt and pepper
2 limes, cut into wedges*
4 c basmati rice, for serving*
½ c chopped cilantro, for serving*
*items available in your Imperfect box
Add oil and butter to a large stock pot or saucepan and heat over medium. When oil is shimmering, add white parts of green onions, ginger and garlic to pan and cook until fragrant, 2-3 minutes. Add red curry paste and cook for 1-2 minutes.
Stir in coconut milk and broth. Add chickpeas and bring to a boil. Lower heat to a simmer, cover and cook for 10 minutes. Add squash, and cook until squash is just tender when a sharp knife is inserted into it, about 10-15 minutes more.
Add broccoli and fish sauce. Cook until broccoli is bright green and tender, about 8-10 minutes. Taste, and season with salt, pepper and a squeeze of lime as needed.
Serve curry with remaining limes, rice, chopped cilantro and green onions.
Recipe Notes & Variations
Don’t forget the broccoli stem! Trim the end, peel any rough edges and slice into coins. You can also use red kuri or kabocha squash in place of the butternut.