Curry is one of our favorite foods. This recipe is full of veggies and delicious flavor. The pumpkin, butternut squash, and spices make this curry so cozy. We like to eat ours with Farro grains but you can use basmati rice or jasmine rice, if you prefer.

This is definitely a recipe to add in to the mix, especially with the chilly weather approaching.

Ingredients

• 2 small onions
• 6 garlic cloves
• 1 tablespoon fresh ginger,chopped
• 2 cans coconut milk (13.5 ounces each)
• 2 tablespoons red curry paste
• 6 ounce can tomato paste
• ½ cup crushed tomatoes
• 2 cups canned pumpkin
• 1½ cups vegetable or chicken broth
• 1 tablespoon curry powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup sweet potato, cubed
• 1 small butternut squash, about 3 cups cubed
• 2 bell peppers, chopped
• 1 small serrano pepper,diced with seeds removed
• 16 ounces water chestnuts, diced
• 1 cup fresh basil,chopped
• Juice of 1 lime

Additional Ingredients

• Prepared rice or other grain
• green onion, as garnish
• basil leaves, as garnish

Instructions

1. Peel and cube the butternut squash and sweet potato.
2. Chop the bell peppers and finely dice the serrano pepper.
3. Place the butternut squash, sweet potatoes, and peppers in a bowl and set aside.
4. Chop the onions, garlic cloves, and fresh ginger. Set aside.
5. In a large pot heat 2 tablespoons of olive oil over medium heat.
6. Add the chopped onions and cook for 4 minutes.
7. Add the garlic and ginger. Sauté for another 2 minutes.
8. Add the coconut milk, curry paste, tomato paste, crushed tomatoes, broth, pumpkin, and all of the spices.
9. Bring to a nice simmer.
10. Add the butternut squash, sweet potato, bell peppers, serrano pepper, and water chestnuts.
11. Simmer for 25 minutes, or until the butternut squash and sweet potato are tender.
12. Add in the basil and lime juice.
13. Let cook for another 5 minutes.
14. Garnish. Serve with your desired choice of grain.