The weather has had its ups and downs lately. It's been really cold and snowy one day, and then humid, pushy 60F the next. The days, however, are getting longer and there is a lingering eagerness in the air for the return of Spring. While Spring is still officially about a month away, in the mean time there is no better way of dealing with the temperamental cold then a nice spicy warm and colorful veggie soup. This colorful, quick soupy, Thai curry uses; butternut squash, sweet carrots, and silky coconut milk while Chili Chutney adds just the right amount of spice/ spiciness. This is a great vegetarian, healthy comfort food that brings a little color to our palettes during these cold days.
Here is my recipe for Spicy Butternut Squash & Carrot Coconut Curry :
Makes 4-6 Servings
8 oz Butternut Squash, cubed
1 Cup Carrots, cubed
1 Cup Red Onions, sliced
2 Stalks Spring Onions, sliced
1/2 Cup chopped Fresh Cilantro
1 Tblsp Minced Garlic
1 Tbsp Lemongrass Paste
1 Tbsp Sesame Oil
3 Tbsp Liao's Chili Chutney*
12 oz Coconut Milk
2 Cups Vegetable Stock
Salt and Pepper to Taste
For Garnish: Red Pepper Flakes
*Thai Red Curry Paste can also be used
1. Heat the oil, add the garlic and lemongrass and sauté until fragrant.
2. Add the Onions, Carrots, Squash, and Chili Chutney* stir well till coated and let cook on medium about 3-5 minutes.
3. Add the vegetable stock, coconut milk, and half of the cilantro. Mix throughly, and simmer over medium for another 10-15 minutes till Squash is fork tender.
4. Add the last bit of cilantro, sliced spring onions and adjust salt and pepper to taste.
I have added this to Extra Veg - hosted by Michelle at Utterly Scrummy and Helen at Fuss Free Flavors. I have added this to Cooking with Herbs - hosted by Karen at Lavender and Lovage.