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.
|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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf