Butternut Parsnip Coconut Curry
The creamy coconut curry is a great way to spice up your usual winter root vegetables and squash. Serve with rice or desired grain, or eat plain! See the bottom of the recipe for possible spice and vegetable variations.
  1. Heat the oil in a large wok and add all the vegetables, including the garlic and ginger. Cook until onion is soft and translucent. Stir frequently and add additional oil if needed to keep vegetables from sticking.
  2. Add the coconut milk and spices and let simmer, stirring frequently. You may need to add additional water or coconut milk to keep the curry liquidy, as some of the milk will evaporate.
  3. When vegetables are at desired softness and curry is a good consistency, serve curry topped with fresh lime and coriander, and cilantro if it is in season.
Recipe Notes

*Possible Spice Variation: If you do not have most of these spices on hand, you can substitute them with 2 tablespoons Red Thai Curry Paste.

**Possible Veggie Variation: Feel free to substitute the butternut squash with any other squash on hand. Parsnip can also be substituted with sweet potato, celeriac, potato, or additional carrot.

Recipe adapted from Amuse Your Bouche recipe blog- http://www.amuse-your-bouche.com/winter-vegetable-red-thai-curry/