Braised Squash and Winter Greens with Coconut Curry
This vegetarian dish is classic comfort food -- warming, aromatic, and oh-so-delicious.
- 1/4 cup coconut oil
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 6 cups)
- 1 onion, finely chopped
- Kosher salt
- Black pepper
- 1/4 cup Thai red curry paste
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 5 cups water
- 2 cups unsweetened shredded coconut
- 2 pounds kale, stemmed and cut into 1-inch strips
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
- 2 tablespoons arrowroot flour
- 2 teaspoons lime juice, plus extra for seasoning
- 2 scallions, sliced thin
- Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add squash and cook, stirring occasionally, until lightly browned, 5 to 7 minutes; transfer to bowl.
- Add remaining 2 tablespoons oil to now-empty pot and return to medium heat until shimmering. Add onion and 2 teaspoons salt and cook until softened, about 5 minutes. Stir in curry paste, garlic, and ginger and cook until fragrant, about 30 seconds. Stir in water and coconut, scraping up any browned bits, and bring to simmer. Cook until coconut is softened, about 5 minutes.
- Working in batches, process coconut mixture in blender until coconut is finely ground, about 2 minutes. Strain mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard spent pulp. Measure out 1/2 cup coconut broth and set aside.
- Bring remaining coconut broth to simmer in now-empty pot over medium heat. Stir in kale, 1 handful at a time, and cook until just beginning to wilt, about 5 minutes. Stir in browned squash and any accumulated juices. Cover, reduce heat to medium-low, and cook, stirring occasionally, until kale is wilted, about 15 minutes.
- Stir in bell pepper, cover, and cook until vegetables are tender, about 10 minutes.
- Whisk reserved coconut broth and flour together in bowl, stir into vegetables, and cook until sauce thickens slightly, about 2 minutes. Stir in lime juice and scallions and season with salt, pepper, and extra lime juice to taste. Serve.
- Adapted with permission from Paleo Perfected by America's Test Kitchen (America's Test Kitchen, 2016)
- Photo credit: Carl Tremblay