This recipe is perfect for those cold days that you hibernate inside under a blanket on the couch. You know those days where you walk outside and the cold is so harsh it makes your eyes water? That kind of cold. This dish is has a nice spice to it, and you can adjust the heat depending on how much curry or hot sauce you add.
Ingredients
- 3-4 white or yellow fleshed potatoes, 1″ cubes
- 3-4 carrots, 1″ cubes
- 2 parsnips, 1″ cubes
- 1 yellow onion, chopped
- 1 cup roasted acorn, butternut squash or pumpkin pureed (or peel and cube)
- 14 oz can coconut milk
- 1 cup coconut milk from a carton (from the refrigerated section), or other non-dairy milk
- 1 cup vegetable stock
- 3 tbsp. red curry paste (find it in the Thai section of the grocery store in a small jar)
- 2 tbsp. olive oil
Directions
- Preheat oven to 425F and roast the potatoes and carrots (and squash if you cubed it) for about 20 minutes, add the parsnips and cook for 10-15 more minutes,
- Heat olive oil in a large skillet over high heat. Or for an oil-free version, line the skillet with a thin layer of water or vegetable stock and saute the onions for a few minutes until lightly browned
- Add canned coconut milk and bring to a boil
- Stir in the red curry paste until well blended
- Add the roasted vegetables and vegetable stock and bring to another boil
- Reduce heat and cook for another 15-20 minutes, stir in the coconut milk from the carton and pureed squash or pumpkin and heat through
- Serve over jasmine rice, wild rice or quinoa and add hot sauce to taste – Sriracha brand is perfect on this!
peace, love and happy hibernation
xoxo
better being bare. inspiring a minimalist lifestyle with simple, plant-based, allergen-free food and an unfussy outlook on life.
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