YELLOW COCONUT CURRY
From the Medical Medium’s book Life-Changing Foods
Makes 6 – 8 servings
1 small kabocha squash (to save time Trader Joe’s has them already cut in freezer section)*
8 sweet potatoes (use less if they are large)**
8 medium carrots
1 tablespoon coconut oil
2 – 3 onions, diced
8 cloves garlic, minced
2 TBS grated ginger, or 2 tsp powder ginger
2 TBS yellow curry
3 cups coconut milk (full fat) (I used 2 13 ounce cans)
2 tsp honey
1 ½ tsp sea salt
½ cup cilantro, finely chopped
Red pepper (optional)
Place the kabocha squash in a large pot and cover with water. Bring to a boil and cook for 5 – 7 minutes until squash softens. Drain set aside and cool. Roughly dice potatoes and carrots, set aside. When squash is cool enough to handle, slice it in half and remove seeds. Roughly dice the squash and return to the pot with potatoes and carrots. Add 2 inches of water to the pot and bring to a boil. Cover to steam, stirring occasionally. Add more water if needed. Steam until the vegetables are just cooked through.
For the curry, warm the coconut oil in a large pot. Add the onions and sauté over medium-high heat until soft and fragrant (about 5 minutes). If needed add water to prevent sticking. Add the garlic, ginger, and curry powder to the onions, stirring frequently, about 1 minute. Add the coconut milk, honey and salt and continue stirring. Add the vegetables and bring to a low simmer. Simmer for 10 – 15 minutes, until vegetables are tender. Serve the curry topped with cilantro, lime juice and red pepper, if desired.
*I used the frozen squash from Trader Joe’s, obviously skip the first instructions. The cooking time on the frozen squash is shorter than the fresh vegetables. I would start cooking the carrots and sweet potatoes first than add the squash in about half way through.
**I used for large sweet potatoes, 4 large carrots and one small cauliflower. Feel free to work with your favorite vegetables.