1 Tbsp. coconut oil (either refined or unrefined)
1 small yellow onion, diced
1 large garlic clove, minced
1 ½ Tbsp. Thai red curry paste
¼ tsp. ground turmeric
dash of ground black pepper
dash of red pepper flakes, to taste
pinch of salt, to taste
1 15 oz. can of full-fat coconut milk
½ Tbsp. brown sugar
½ Tbsp. dried basil
juice from ½ lime
1 small head of broccoli, florets and stalks chopped
1 delicata squash, de-seeded and chopped
4-6 servings of rice or noodles
Begin by preparing your rice or noodles.
Meanwhile, in a large frying pan heat the oil over medium. Add the onion and garlic, sauté a few minutes then add the curry paste through and including the salt.
Turn down to medium-low and sauté for about five minutes, until fragrant and the onions are tender.
Prepare the vegetables, and when ready add to the pan along with the remaining ingredients, excluding the rice/noodles. Stir well and cover. Cook for about 15-20 minutes, until the broccoli and squash are tender.
Serve hot, over the rice/noodles or add to the curry sauce and mix.