Thai-Style Butternut Squash Curry with Coconut Toasted Cashews
While I fully admit winter is starting to wear on me (the cold! the grey! the flu!) there are certain things I love about it and am taking full advantage of this season:
+ Binging on Netflix while wearing sweats the entire day (and not feeling the least bit guilty about it)
+ Warm golden milk lattes, creamy bulletproof coffees and frothy hot chocolates
+ Hot yoga + infrared saunas
+ Going to bed early ( slowly but surely turning into my mom )
+ Anything warm that goes in a bowl (soup, curries, grain bowls, oats, etc).
So if you’re struggling to beat the January blahs — feel free to borrow one of these little pick-me-ups — especially my latest foray into the warm bowl category — Southern-Style Thai Curry (also known as Massaman) with Butternut Squash and Coconut Toasted Cashews.
This curry is as cozy, flavorful and nutrient-dense as they come. It’s loaded with vitamin-c-rich veggies (a major immune-booster to help you ward off that winter flu), anti-inflammatory spices like curry + turmeric and cashew butter + coconut milk for additional richness and a dose of healthy fats.
Try pairing it with cauliflower rice for extra fiber or adding in chicken, pork, prawns or tempeh for additional protein. This recipe makes a huge batch and leftovers will last you the whole week — perfect for those dark and dreary days when you need a quick little boost.
Thai-Style Butternut Squash Curry w/ Coconut Toasted Cashews
Cozy, flavorful and hearty -- this Massaman-Style Butternut Squash Curry will help boost your immunity and beat the winter blues.
- 3 Tbsp coconut oil
- 1 sweet onion, peeled and finely chopped
- 3 Tbsp red curry paste
- 2 Tbsp minced fresh ginger
- 1 Tbsp minced garlic
- 1 tsp turmeric powder
- 1 tsp sea salt
- black pepper to taste
- ½ tsp cinnamon
- 1 small jalapeno pepper, stem + seeds removed, thinly sliced
- 1 red bell pepper, chopped
- 1 medium crown of broccoli , chopped into florets
- 1 small butternut squash (approximately 3-4 cups), peeled and chopped into bitesize cubes
- 2 14-ounce cans full-fat coconut milk
- 2 cups vegetable broth
- ¼ cup cashew butter
- 1 Tbsp coconut aminos or gf soy sauce
- juice of 1 lime
- Optional: 1 tbsp coconut nectar or sugar (avoid if Whole30)
- Fresh cilantro for serving
- 1 cup cashews
- 1 Tbsp coconut oil
- sprinkle of sea salt
- Preheat oven to 425 F. Coat chopped butternut squash with 1 tbsp coconut oil, sprinkle of sea salt and black pepper and spread out evenly in a baking pan. Roast for 30 minutes, flipping squash half way through.
- Meanwhile heat a large pot over medium heat. Once hot, add coconut oil and onion and cook until onion is translucent, about 5-10 minutes.
- Add ginger and garlic and cook for 1 minute. Stir in red curry paste, turmeric powder, sea salt and cinnamon and saute for 2-3 minutes, until fragrant.
- Add bell pepper and broccoli and cook for 2 minutes.
- Add coconut milk, veggie broth, coconut aminos, cashew butter, coconut nectar or sugar (if adding) and stir. Bring to a simmer over medium heat and cook for 10-15 minutes or until veggies are cooked through.
- While curry is simmering, heat a small stovetop pan over medium heat and melt 1 tbsp coconut oil. Stir in raw cashews and sprinkle with sea salt. Saute for 5-10 minutes until cashews are fragrant and golden-brown, then set aside.
- Once squash is done roasting add into the curry and remove from heat.
- Add juice of 1 lime to curry.
- Serve over cauliflower rice or quinoa (or just eat as is). Top with fresh cilantro and toasted coconut cashews.
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