Slightly sweet delicata squash, sweet potatoes, broccoli and yellow onion are gently cooked in an aromatic broth.
- 1 13 1/2 ounce can coconut milk, unstirred
- 3 tablespoons Thai red curry paste
- 3 tablespoons Tamari gluten free soy sauce
- 2 tablespoons coconut sugar (You could use brown sugar also)
- 1 cup water
- 1 tablespoon sriracha, optional
- 1/2 tablespoon fresh grated ginger
- 2 cups broccoli florets
- 1 large delicata squash, seeds removed and sliced into 11/4-inch half moons
- 1 large sweet potato, peeled and sliced into 1/2-inch rounds
- 1 small yellow onion, cut into 1/2-inch wedges
- 1/2 cup salted cashews
- 2/3 cup torn fresh basil leaves
- To serve:
- 4 servings of prepared jasmine rice
- Measure 3 tablespoons of the thickened cream from the coconut milk and place it in a 6-quart pot. Whisk in the curry paste and cook over medium-high heat, whisking frequently, until the mixture is fragrant and slightly darker in color, about 5 minutes. Add the remaining coconut cream and milk from the can along with the tamari, coconut sugar, water, sriracha, and ginger; whisk until combined. Bring to a simmer and add the broccoli, squash, sweet potato, and yellow onion. Partially cover, turn the heat down to medium, and continue simmering, stirring occasionally, until the squash and potatoes are tender, about 8-10 minutes.
- Meanwhile, toast the cashews in a small skillet over medium-high heat, stirring frequently until dark in spots, about 4 minutes. Set aside.
- Stir the cashews and basil into the pot and serve over rice.