Thai Red Curry with Winter Squash, Mushrooms, and Broccoli
Author: 
Recipe type: Vegetable stew
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
You’ll be wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry.
Ingredients
  • 1 cup sliced onion
  • 3 cloves garlic, minced
  • 1 teaspoon or more minced hot chile, such as jalapeño; or ½ teaspoon crushed red pepper
  • ½ cup chana dal or split red lentils (see Notes)
  • 2 pieces dried galangal slices (see Notes)
  • 2 kaffir lime leaves (see Notes)
  • 1¾ cups vegetable stock
  • ½ cup regular or light coconut milk
  • 2 teaspoons Thai red curry paste
  • 4 to 5 cups (about 1 pound) peeled cubed winter squash, such as butternut, kabocha, or acorn
  • 4 ounces oyster mushrooms, sliced
  • 1 cup broccoli florets; or 2 cups thinly sliced kale, collard greens, or Swiss chard
  • 1 to 2 tablespoons lime juice
  • Chopped cilantro, for garnish
Instructions
  1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and dry sauté for 1 minute. Add the garlic and chile and cook 1 minute longer.
  2. Add the chana dal, galangal, lime leaves, ¾ cup of the stock, the coconut milk, and curry paste. Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
  3. Add the squash, mushrooms, and remaining 1 cup stock. Lock the lid back on the cooker. Bring to high pressure; cook for 3 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.
  4. Stir in the broccoli. Lock the lid back on and let sit for 2 minutes. Carefully open the lid. Remove the galangal slices.
  5. Transfer the mixture to a large bowl. Add lime juice to taste, sprinkle with cilantro, and serve.
Recipe by VegKitchen at http://www.vegkitchen.com/recipes/thai-red-curry-with-winter-squash-mushrooms-and-broccoli/