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Harvest Moon Curry

A hearty and flavorful vegetarian curry featuring roasted butternut squash and sweet potatoes, infused with Thai red curry paste and coconut milk.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 1 piece butternut squash, peeled and cubed
  • 3 medium sweet potatoes, peeled and cubed divided
  • 2.5 tbsp olive oil
  • salt and pepper salt and pepper
  • 2 parsnips parsnips, diced or cut into stars
  • 1 small turnip, diced or cut into stars
  • 1 small rutabaga, diced or cut into stars
  • 1 large onion, diced
  • 2 carrots carrots, chopped
  • 3 cloves garlic
  • 1 4 oz. jar Thai red curry paste
  • 4 cups vegetable stock
  • 1 15 oz. can coconut milk
  • juice of two limes lime juice

Garnish

  • black rice, prepared black rice cooked
  • chives, chopped chives for garnish

Instructions
 

  • Roast butternut squash and sweet potatoes until tender.
  • In a large pot, sauté onion, carrots, garlic, and diced parsnips, turnip, and rutabaga in olive oil.
  • Add curry paste, vegetable stock, coconut milk, and roasted vegetables. Simmer for 15 minutes.
  • Stir in lime juice and season with salt and pepper.
  • Serve curry over black rice, garnished with chopped chives.

Notes

Roasting the vegetables enhances their sweetness and flavor.
Keyword Vegetarian