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Winter Vegetable Coconut Curry

Coconut milk lends richness and exotic flavor to these creamy braised vegetables. It echoes the sweetness of both the root vegetables and the squash, while taming the spicy red curry paste, pungent Asian fish sauce, and bright lime and cilantro that season the broth. Serve over cooked brown rice.

Ingredients:

  • 2 tsp. canola oil
  • 1 garlic clove, minced
  • 1/4-inch (6-mm) slice peeled fresh ginger, grated
  • 2 tsp. Thai red curry paste
  • 1 tsp. Asian fish sauce
  • 1 sweet potato, about 1/2 lb. (250 g), peeled and cut into
      1/2-inch (12-mm) chunks
  • 1 celery root, about 1/2 lb. (250 g), peeled and cut into 1/2-inch
      (12-mm) chunks
  • 3 cups (24 fl. oz./750 ml) unsweetened coconut milk
  • 1 delicata squash, about 1/2 lb. (250 g), peeled and cut into
      1/2-inch (12-mm) chunks
  • 2 limes
  • 2 Tbs. finely chopped fresh cilantro

Directions:

In a saucepan over medium heat, warm the oil. Add the garlic and ginger and sauté until fragrant but not browned, about 1 minute. Add the curry paste and cook, stirring, for 1 minute. Add the fish sauce, sweet potato and celery root and stir to combine. Reduce the heat to medium-low, pour in the coconut milk and cook, stirring occasionally, for 10 minutes. Add the squash and cook until the vegetables are just tender but not falling apart, 12 to 15 minutes.

Meanwhile, finely grate the zest from the limes, then cut each lime into wedges. Stir the lime zest into the vegetables.

Serve the vegetables immediately, sprinkled with the cilantro and topped with the lime wedges. Serves 4.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).