Massamun Curry with Kabocha Squash (V)
- 1 kabocha squash
- Drizzle of olive oil
- Salt and black pepper
- 1 teaspoon coconut oil
- 2 teaspoons garlic, grated
- 11⁄2 teaspoons fresh ginger, grated
- 2 heaping tablespoons Thai & True Massamun Curry Paste
- 2 large carrots, sliced into half moons
- 1 can full-fat coconut milk
- 1⁄2 cup vegetable broth, plus more as needed to thin 1 tablespoon tamari or soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon maple syrup or agave
- 1 can chickpeas, drained and rinsed
- 1⁄2 lime, juiced
- Red onion, thinly sliced, for serving
- Cilantro, chopped, for serving
- Jasmine or basmati rice, cooked, for serving
Preheat your oven to 400F degrees. Cut the kabocha squash in half and scoop out the seeds and stringy flesh. Slice the squash into wedges, then use your knife to carefully remove the skin. Dice the squash and divide the pieces between two baking sheets.
Drizzle the squash with olive oil and season with a generous pinch of salt and black pepper. Toss to coat. Roast the squash for 30 minutes, stirring the pieces halfway through, until the squash is tender and caramelized.
Heat the coconut oil in a pot or dutch oven over medium-high heat. When the oil is hot, add the garlic and ginger and sauté for 1 minute. Add the Thai & True Massamun Curry Paste to the garlic and ginger and sauté for a minute more.
Transfer the roasted kabocha squash to the dutch oven (reserve a few pieces for garnish) along with the sliced carrot and stir to coat the vegetables in the curry paste. Sauté, stirring occasionally, for 5 minutes.
Pour the coconut milk into the skillet along with the vegetable broth, tamari or soy sauce, peanut butter, and maple syrup or agave. Season with salt, to taste.
Once simmering, add the chickpeas to the curry and stir to combine. Reduce the heat to medium-low. Simmer for 15 minutes, until the carrot and chickpeas are tender. If the curry has thickened too much for your liking, add another splash of vegetable broth.
Turn off the heat. Add the lime juice, stir, and adjust the flavors to taste.
Ladle the massaman curry into bowls and top with sliced red onion and cilantro. Serve warm with a side of cooked rice.
By: Kate Kasbee from Well Vegan