Thai Inspired Butternut Squash Curry

This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  medium  size  butternut squash (peeled and cut into 1-inch cubes)
• 1  small  head cauliflower (broken into small florets)
• 1  medium zucchini (cut into 1-inch cubes)
• 5  garlic cloves (minced)
• 2 -3  shallots (thin rings)
• 1 (13 1/2ounce) can coconut milk
• 1⁄2 cup broth (vegetable or chicken)
•  green curry paste
•  salt and pepper

Directions

1. In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
2. Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
3. Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
4. Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
5. Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
6. Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
7. Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
8. Taste and adjust season accordingly.
9. Serve over rice.