I got the inspiration for this from a library book on African cuisine. The book included a recipe for pumpkin curry, which reminded me of all the times I had spicy, savory, coconutty pumpkin curry for lunch in Thailand. I was surprised at how easy it was to nail this recipe in one. Truly delicious.
1 medium butternut squash, seeds removed, peeled and diced into 1/2-inch cubes
6-8 oz. sweet potato leaves (or spinach)
1 cup green beans, cut into small pieces (optional)
2 cloves garlic, minced
1 drizzle olive oil
1/4 tsp each ground ginger, cardamom & garam masala
1/2 tsp red curry paste
1/2 cup coconut milk
1/4 cup water
1-1/2 tsp peanut butter
2 tsp tamarind paste (or lime juice)
1-1/2 tsp soy sauce
1 tsp white miso
Arrange the squash cubes on a baking sheet and spray generously with canola oil. Bake at 450 degrees for 15 minutes, or until the cubes are tender. Meanwhile, steam the green bean pieces. Remove the squash from the oven.
Heat the oil over medium heat. Add the garlic, spices and red curry paste. Stir until the garlic is well coated. Cook for a minute or two, just until fragrant. Add the squash cubes, green beans and coconut milk and lower the heat to a simmer. Whisk the peanut butter, tamarind paste, soy sauce and miso together, then add to the pot along with the water. Stir well to dissolve everything. Add the sweet potato leaves and cook for 3-4 minutes, or until the leaves are wilted. Taste and adjust seasonings to your liking.
