Ingredients
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1 tablespoon coconut oil
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1 onion, sliced thin
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1 tablespoon fresh ginger, finely grated
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1 clove of garlic, pressed or minced
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2 cups butternut squash, cut into cubes
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3 to 4 brown mushrooms, quartered
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1 red bell pepper, cut into large dice
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1 cup carrots, sliced on the bias
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2 tablespoons red curry paste
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1 can of coconut milk
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1 cup Tuscan kale, thinly sliced
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1 teaspoon brown sugar
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1 teaspoon fish sauce (omit if vegetarian)
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3 tablespoons tamari
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2 tablespoons fresh lime juice
Garnish:
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2 green onions, sliced on the bias
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2 sprigs of cilantro, chiffonaded
Directions
- In a large skillet on high heat, add the oil and onion, and cook until slightly soft. Add the ginger and garlic, and cook for another minute until soft.
- Add the mushrooms, kale, carrots and peppers. Cook for about five minutes until tender, stirring as you go.
- Then add the curry paste, and cook for another minute.
- Add the coconut milk and sugar, and stir together.
- Bring the mixture to a boil, then turn the heat to medium and simmer gently for about 10 minutes, stirring.
- Remove from heat and season with tamari, fish sauce (if using), and lime juice.
- Adjust the seasoning to taste, remembering to balance salty, sweet and spicy with acidity.
- Serve with rice and garnish with fresh herbs.
