Ingredients
For the Green Curry Paste
- 15 Fresh Basil Leaves
- 1/2 cup of Cilantro leaves
- 1 Lime (juice and zest)
- 1 Stalk of Fresh Lemongrass, cut into one inch pieces
- 1 Tbsp Fresh Ginger, grated
- 3 Whole Scallions, root end removed
- 2 Cloves Garlic
- 3 Thai Chilies, stems and seeds removed
- 1/2 Medium Shallot
- 1/2 tsp ground Cumin
- 1/2 tsp Ground Coriander
- 1 tsp salt
- 1 Tbsp Granulated Sugar
- 2 Tbsp Water for blending
For the Vegetables
- I Tbsp Avocado Oil
- 1 1/2 cups Butternut Squash, cut into one inch cubes
- 1 Small Onion, diced large
- 2 Medium Carrots, peeled and cut on the bias
- 1 Large Red Bell Pepper, diced large
- Half a recipe of Homemade Green Curry Paste (around 6 Tbsp or a little more than 1/3 of a cup)
- 3 large leaves Lacinato Kale, stems removed and chopped
- 1 1/2 cups Cauliflower florets
- 1 Can Chickpeas, drained
- 1 13.5 oz can Full Fat Coconut Milk
Instructions
For the Green Curry Paste
- Juice and zest the lime and chop the lemongrass into one inch pieces.
- Peel the garlic, grate the ginger, and peel and roughly chop the shallot, reserving the other half of the shallot for another use.
- Place all ingredients for the paste in the blender and blend until smooth. Taste for heat, salt, and sugar. Add more salt, sugar, or chilies if needed.
For the Vegetables
- Peel and Cube the Butternut Squash.
- On medium high heat, heat the oil in a dutch oven or stock pot.
- While the pot is preheating dice the onion and bell pepper, peel and slice the carrot, and remove the stems from the lacinato kale.
- Add the butternut squash, onion, and carrot to the pot and saute for about 2-3 minutes.
- Add the red bell pepper and sate for a minute or two.
- Next, add half the curry paste and stir until fragrant, about 2 minutes.
- Add the chickpeas, cauliflower, and lacinato kale to the pot.
- Add the can of coconut milk and bring to a gentle simmer and cook for about 5 minutes to allow the liquid to thicken a little.
- After 5 minutes check the vegetables for doneness. If the butternut squash and cauliflower are easily pierced with a fork then your dish is ready! If they are not soft enough, check again in 2 minutes, and check every two minutes until they are cooked through.
Notes
Adding the cauliflower and lacinato kale at the end keeps them from overcooking.
When making the paste, you may need more than 2 Tbsp of water to get the paste smooth. Simply add more water 1 Tbsp at a time if needed.
If you are using lemongrass paste in a tube instead of fresh, use 2 tsp of the paste.
Be sure to taste the dish after the coconut milk is added and it has cooked a few minutes. If there is not enough curry paste to your liking and you want it spicier, add more curry paste if needed.
It is important to note that lemongrass is a bit woody and stringy. If you don’t have a strong blender, your paste may be a bit fibrous. To avoid that without buying a different blender, you can use lemongrass paste in a tube. It is usually found in your grocery store produce section with the fresh herbs.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Easy Weeknight Dinners
Nutrition
- Serving Size: 1
- Calories: 279
- Sugar: 13
- Sodium: 918
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 12
- Protein: 10
- Cholesterol: 0