Butternut squash red curry

The flavor of a good curry never actually lived in a jar of curry powder. It lives in fresh aromatics, and this curry rebuilds the whole experience from ingredients that are fully AIP-friendly: fresh ginger, garlic, lemongrass, turmeric, and a little cinnamon, with coconut milk for body and orange and lime juice standing in for the sweetness and acidity a jarred curry paste would give. It serves 6 to 8 and freezes well, so it earns its place in a batch-cook week.

Turmeric and ginger are traditional anti-inflammatory aromatics, and the butternut squash is a strong source of vitamin A, studied for its role in immune and mucosal health. This is a warming, colorful pot of vegetables doing honest work.

Look at the colors before you eat: the gold of the squash, the deep red of the beets, the green of the broccolini. Make the bowl beautiful and take a slow breath over it. Eating in a settled state is part of how the meal serves a body that has been running hot.

Ingredients

For the sauce:

• 2 tbsp coconut oil
• 1 large shallot (about 3 oz), chopped
• 1-inch knob of ginger, grated
• 3 garlic cloves, pressed
• One 14-oz can full-fat coconut milk
• Juice of 2 oranges and 1 lime
• 2 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 lemongrass stalk, halved lengthwise

For the vegetables:

• 2 lb butternut squash, peeled and cubed (pumpkin or kabocha also work)
• 1/2 lb red beets, peeled and diced
• 1/2 lb broccolini
• Lime and fresh cilantro, to garnish

Method

Warm the coconut oil in a large pot over medium heat. Soften the shallot without browning it, then add the ginger and pressed garlic and cook just until fragrant, under a minute.

Stir in the coconut milk, orange and lime juice, turmeric, cinnamon, salt, and the halved lemongrass stalk.

Add the butternut squash and beets, cover, and simmer until they are tender, about thirty minutes.

Steam the broccolini separately until it is crisp-tender, then fold it in at the end so it keeps its color. Fish out and discard the lemongrass, taste and adjust the salt, and garnish with cilantro and a squeeze of lime.

For more substance, this takes well to added chicken or a base of bone broth, and a splash of fish sauce deepens it.

Instant Pot variation

The Instant Pot makes this hands-off. Use the saute setting to soften the shallot in the coconut oil, then add the ginger and garlic for a few seconds. Cancel saute and stir in the coconut milk, citrus juice, spices, salt, and lemongrass, then add the squash and beets. Seal the lid and cook on high pressure for about 6 minutes, then quick-release. Stir in the separately steamed broccolini at the end, discard the lemongrass, and adjust the salt. The pressure time is an estimate for diced squash and beets and is worth a test the first time.

*Adapted from asquirrelinthekitchen.com*