When the weather cools down, warm from within: just a few slurps of this fiery broth, studded with sweet squash and peppers, will start a party in your belly instantly. Leave the peppers out of the spice blend if you’d prefer a less sweat-inducing curry.
Casey Barber
| 1 large shallot | 1 red bell pepper, diced | |
| 1 1-inch piece ginger, peeled | Kosher salt | |
| 2 large cloves garlic | Zest of 1 lime | |
| 1-2 Thai chili peppers | 1 14-ounce can light coconut milk | |
| 2 tablespoons olive oil | Cooked Basmati rice | |
| 1 kabocha squash or small butternut squash, peeled and cut into 1-inch cubes |
Grind the shallot, ginger, garlic and chili peppers in a mini food processor for about 30 seconds to form a fragrant puree. Transfer to a small bowl and set aside.
Heat the olive oil in a large skillet or straight-sided saute pan over medium heat until shimmering. Add the squash and bell pepper and sprinkle a pinch of salt over the vegetables. Cook, stirring occasionally, for 6-8 minutes until the vegetables are softened and starting to brown.
Add the reserved spice puree and lime zest. Cook, stirring, for 1 minute, then add the coconut milk.
Bring to a simmer and cook for 5 minutes to thicken the sauce.
Serve over cooked Basmati rice and wedges of lime on the side, if desired.