Gastography

This is a good one and fine for a nice light Summer dinner. I think I also finally licked the issue with having my coconut curries turn out too bland – I think I *finally* added enough spice!

gluten-free, paleo, vegetarian, vegan

Roasted Veggie Coconut Curry

2-3 c. pumpkin or butternut squash, peeled and chopped

1 c. broccolini, chopped

2 green chilis, diced

3 cloves garlic, minced

1 shallot, chopped

15 oz. can coconut milk

2 empty cans’ worth your favorite stock

4 Tbsp. curry blend

1 Tbsp. red pepper flakes

Protein of choice

Rice noodles

2 Tbsp. lime juice

1 scallion, sliced

1/4 c. cilantro, chopped

Bake the pumpkin at 400F in a little oil, seasoned with salt & pepper, 20-30 minutes or until soft.

Add the rest of the ingredients to a slow cooker or Instant Pot, minus the protein, noodles, lime juice, scallion or cilantro. Set on “Soup” or “Stew” and let cook. If you are using chicken, add the protein at this step. If you’re using something like seafood or tofu, cook separately and add at the end with the noodles.

Prepare your noodles separately.

When the curry is done cooking, tase for salt & pepper and top with the lime juice, scallion and cilantro.

Serves 4