Butternut Squash White Bean Curry

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                    Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min

Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 Onion
  • 2 Cloves Garlic
  • 1 Cup Crimini Mushrooms
  • Salt & Pepper (to taste)
  • 1 Red Pepper
  • 1 Large Carrot Peeled
  • 1 Head Broccoli
  • 1 Butternut Squash
  • 2 Hot House Tomatoes
  • 1 Can Coconut Milk
  • 1/8 Cup Curry Powder
  • 1/8 Cup Brown Sugar
  • 1 Teaspoon Salt & Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Cup Vegetable Stalk
  • 2 Tablespoons Hot Sauce
  • 1 Cup White Beans

Directions:

Step 1: Heat frying pan on medium heat. Add oil, finely chopped onion and garlic, and sliced mushrooms. Sprinkle with salt and pepper. Saute until onions become translucent and mushrooms brown. Thinly slice red peppers and add to pan to saute until soft.

Step 2: Chop your carrot into 1/2 inch pieces, and cut broccoli into small florets. Peel your squash using a carrot peeler, slice in half, hollow out seeds, and chop into small pieces. Boil carrots, broccoli, and squash in a large pot for 5 minutes or until squash can be pierced with a fork. Drain vegetables and add sautee pan mixture to pot and let sit on low heat.

Step 3: Chop tomatoes and add to mixture. Add coconut milk to pot, and stir in curry powder, brown sugar, salt, pepper, cilantro, veggie stalk, hot sauce, and white beans. Let simmer on medium low heat for ~25-30 minutes.

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Coconut Curry Pad Thai

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Prep Time: ~ 5 min             Cook Time: ~15 min             Total Time: ~ 20 min

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Ingredients: 

  • 1 Tablespoon Olive Oil
  • 1 Can Coconut Milk
  • 1/4 Cup Golden Curry Powder
  • 2 Teaspoons Table Salt
  • 1/3 Cup Brown Sugar
  • 3 Tablespoons Hot Sauce
  • 4 Cups Chopped Vegetables (Fresh or Frozen)
  • 1 Can Chickpeas (2 Cups)
  • Thai Rice Noodles

Step 1: Heat oil in a small pot, whisking in coconut milk, curry powder, salt, brown sugar, and hot sauce. Bring curry sauce to a boil for one minute, then let simmer on low.

Step 2: Cook vegetables on medium-high heat in a large pan. I use frozen vegetables for a quicker and more cost efficient option. Just pour a cup of water over the vegetables and let boil in the pan until cooked. This takes about 5 minutes, and you won't need to use oil!

Step 3: Once vegetables are cooked through, drain any excess water, and pour in curry sauce. Rinse and strain chickpeas, and add to your pan. Mix contents and let simmer on low heat.

Step 4: In a fresh pot, bring 4 cups of water to a boil. Remove pot from heat and add rice noodles. Let sit for 3-4 minutes then strain.

Step 5: Combine noodles with curried vegetables, and let simmer on low heat until ready to serve.

I like to add chickpeas for protein, but white kidney beans taste great as well if you're looking for something different!

Keep in mind that the longer you let the curry sauce cook into the vegetables, the more flavourful your dish will be. Store any leftover curry pad thai in the fridge overnight, and reheat in a pot over medium heat when ready to serve. I usually add about a 1/4 cup of vegetable stalk when reheating.

Enjoy!

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