I know, I know. I went there with the name. But I just couldn’t help it. I had a few red kuri squash left from our CSA in the fall and I wanted to eat them up before they weren’t any good. I was trying to think of what to do with them last week and then out loud I said “red kuri, red curry”. I giggled a bit, then thought about how incredibly delicious it really would be. Squash in any type of curry is incredible, it holds up well and it makes it so substantial and satisfying.
Meals like this are my favorite. I love one-pot meals that are quick and simple but loaded with amazing flavor. I have also been having fun making vegetarian meals for my parents. My dad is the cook of the house most of the time and he is an amazing, amazing cook! He is creative in the kitchen and has been a huge inspiration to me and my love of cooking (and eating). He tends towards a meal centered around meat, then he plans a starch and lastly a veggie, usually a salad. Not that there is anything wrong with this, this was always how I ate and cooked, but these days I tend to center a meal around an in-season vegetable and it goes from there. Sometimes it features meat, but not always. I find some of my favorite meals to be largely centered around or totally made up of vegetables. I just love them and I never want them to feel like an after thought.
My dad LOVED this, everyone did. OK well Mark maybe liked the leftover fries and wings he had warmed up, a little better, but he ate this and did like it (I can’t compete with fried stuff when it comes to him). This red curry is filling and comforting, creamy and thick but still insanely light. Plus the colors are absolutely beautiful.
[print_this]Red Kuri Red Curry – Gluten-free + Dairy-free (w/ Vegan Option)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste* (you can use more or less depending on how spicy you like, I used a lot more)
- 2 small red kuri squash, peeled, seeded & cubed – about 6 cups (butternut squash would also work)
- 1 cup organic vegetable broth
- 1 can organic coconut milk, I like Native Forest
- 1 tablespoon fish sauce (or gluten-free tamari/soy to make vegan)
- 3 tablespoons coconut sugar (or brown sugar)
- 2 cups frozen organic peas
- 1/2 cup fresh cilantro or even better, Thai basil leaves
Heat olive oil in a large pan, when hot add onion, green pepper, curry paste, garlic and ginger. Cook for a minute or two. Add squash and saute for about 5 minutes then add vegetable broth. Cook for about 15 minutes, stirring occasionally until the squash is tender. Add coconut milk, fish sauce, sugar and peas. Simmer for about 5 minutes until the peas are no longer frozen.
Serve over brown or white basmati rice garnish with cilantro or thai basil.
*If you are vegan, you will want to make sure the curry paste you select doesn’t contain fish sauce. [/print_this]