Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Delicata Squash & Broccoli Coconut Curry

INGREDIENTS 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   INSTRUCTIONS 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.

INGREDIENTS

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

 

INSTRUCTIONS

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.

Source: http://www.produceonparade.com/produce-on-...