Thai Kabocha Squash Curry

Ingredients

kabocha squash

1 1/2 medium

coconut oil

2 1/4 tbsp

kosher salt to taste

to taste

black pepper to taste

to taste

water

3/4 cup

yellow onion diced

1 1/2 large

carrot diced

3 medium

garlic minced

6 cloves

ginger grated or finely minced

3 inch piece

Thai bird's eye chili pepper thinly sliced

3 -2

red curry paste

3/8 cup

ground turmeric

1 1/2 tsp

coconut milk reduced-fat

1 1/2 (13.5 oz) can

tamari reduced-sodium

1 1/2 tbsp

white miso

1 1/2 tbsp

maple syrup

1 1/2 tbsp

chickpea drained and rinsed

3 (15 oz) cans

lime juice freshly squeezed

2 1/4 -2 tbsp

cilantro roughly chopped

3/4 cup

white rice cooked

for serving

Method

1. 01Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. 02Halve kabocha squash with a large sharp knife. Scoop out seeds.
3. 03Brush squash halves with oil, sprinkle with salt and pepper. Place flesh side down on sheet pan.
4. 04Roast 40-45 minutes until flesh is very tender.45 min
5. 05Cool squash, scoop flesh from skin. Puree flesh with water in blender until smooth. Set aside.
6. 06Dice onion and carrots. Mince garlic, grate ginger, thinly slice chili peppers.
7. 07Heat coconut oil in a large saucepan over medium-high heat. Add onion and carrot with a pinch of salt and pepper.
8. 08Cook vegetables 7-8 minutes until tender and lightly browned.8 min
9. 09Add garlic, ginger, chili peppers, curry paste, and turmeric. Stir frequently for 2 minutes.
10. 10Pour pureed squash into pan. Add coconut milk, tamari, miso, maple syrup, and black pepper. Whisk until smooth.
11. 11Add chickpeas and stir to combine. Bring to a simmer.
12. 12Simmer 15-20 minutes until curry is thick and creamy.20 min
13. 13Remove from heat. Stir in lime juice and cilantro. Taste and adjust seasoning.
14. 14Serve with white rice.