Butternut Squash Curry with Broccoli

Ingredients

• 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, drained
• 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

Instructions

1. 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 turmeric and cook for 1-2 minutes.
2. 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.
3. 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.
4. Serve butternut squash 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 use red Kuri or kabocha squash in place of the butternut.