Creamy Butternut Squash Red Curry [ Paleo - AIP ]
 
Prep time
Cook time
Total time
 
This recipe is compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author:
Recipe type: Vegetables
Cuisine: Paleo
Serves: 6 to 8 servings
Ingredients
  • For the curry sauce:
  • 2 tablespoons coconut oil
  • 1 large shallot (about 3 ounces), minced
  • 1 (1-inch) knob fresh ginger, peeled and shredded
  • 3 cloves garlic
  • 1 (14-ounce) can full fat coconut milk
  • Juice of 2 oranges
  • Juice of 1 lime
  • 2 teaspoon turmeric powder
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon fine sea salt
  • 1 stick lemongrass, cut in half lengthwise
  • 2 pounds chopped butternut squash
  • 1/2 pound chopped red beets
  • 1/2 pound broccolini
  • 1 lime and chopped fresh cilantro, for garnish
Instructions
  1. To prepare curry sauce, melt coconut oil in a large skillet over medium heat. Add shallots and sauté for 5 minutes while stirring. Don't let shallots turn brown.
  2. Add ginger and press cloves of garlic with a garlic press. Continue to cook for another minute while stirring.
  3. Add coconut milk, orange juice, lime juice, turmeric, cinnamon, salt, and lemongrass. Stir well.
  4. Add butternut squash and beets to the sauce. Mix well using 2 large spoons, making sure vegetables are well-coated with sauce.
  5. Cover and cook until vegetables are tender, about 30 minutes, stirring a few times.
  6. Meanwhile, steam broccolini. To do so, place a vegetable steamer in a pot, add 1 to 2 inches of water, cover and bring to a boil over medium-high heat. Add broccolini, cover again, and steam until crisp-tender, about 10 to 15 minutes.
  7. Once steamed, you may leave broccolini whole or cut into bite-size pieces for serving.
  8. When squash is cooked, discard lemongrass and add broccolini. Check seasoning and adjust salt to taste.
  9. Garnish with fresh cilantro and drizzle with extra lime juice before serving.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/red-curry-aip/