+ 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.
1 small jalapeno pepper, stem + seeds removed, thinly sliced
1 red bell pepper, chopped
1medium 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
1/4 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.