Category, , , DifficultyBeginner

Serrano peppers give this curry a subtle heat, while coconut aminos round out the savory flavor. We’re using butternut in this recipe, but you can substitute your favorite squash variety.

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 ½ tbsp organic sunflower oil
 1 medium organic shallot, peeled and chopped
 2 tbsp organic ginger, peeled and chopped
 2 tbsp organic garlic, peeled and chopped
 1 small organic Serrano pepper, chopped
 1 large organic red bell pepper, chopped
 3 tbsp organic red curry paste
 3 ½ cups organic butternut squash, cubed
 1 15 oz. can organic pumpkin puree
 2 14 oz. cans organic coconut milk
 1 tsp organic turmeric powder
 1 tbsp organic raw coconut amigos
 1 cup organic broccoli crowns, chopped
 2 tbsp organic lemon juice
  cup organic cashew pieces
 salt to taste

1

Heat a large pot over medium heat. Once pan is heated, add sunflower oil, shallot, ginger, garlic and serrano pepper. Saute for 3 Minutes.

2

Add bell pepper and curry paste and stir. Cook for 2 Minutes, and then add squash. Cook for another 2 Minutes.

3

Add coconut milk, pumpkin puree, turmeric and coconut aminos. Stir. Add salt to taste.

4

Bring mixture to a simmer over medium heat.

5

Once mixture is simmering, reduce heat to low and cover.

6

Cook for 15 Minutes, stirring occasionally.

7

Add broccoli, lemon juice and cashews. Cover and simmer for 4 Minutes.

Ingredients

 1 ½ tbsp organic sunflower oil
 1 medium organic shallot, peeled and chopped
 2 tbsp organic ginger, peeled and chopped
 2 tbsp organic garlic, peeled and chopped
 1 small organic Serrano pepper, chopped
 1 large organic red bell pepper, chopped
 3 tbsp organic red curry paste
 3 ½ cups organic butternut squash, cubed
 1 15 oz. can organic pumpkin puree
 2 14 oz. cans organic coconut milk
 1 tsp organic turmeric powder
 1 tbsp organic raw coconut amigos
 1 cup organic broccoli crowns, chopped
 2 tbsp organic lemon juice
  cup organic cashew pieces
 salt to taste

Directions

1

Heat a large pot over medium heat. Once pan is heated, add sunflower oil, shallot, ginger, garlic and serrano pepper. Saute for 3 Minutes.

2

Add bell pepper and curry paste and stir. Cook for 2 Minutes, and then add squash. Cook for another 2 Minutes.

3

Add coconut milk, pumpkin puree, turmeric and coconut aminos. Stir. Add salt to taste.

4

Bring mixture to a simmer over medium heat.

5

Once mixture is simmering, reduce heat to low and cover.

6

Cook for 15 Minutes, stirring occasionally.

7

Add broccoli, lemon juice and cashews. Cover and simmer for 4 Minutes.

Good Earth Pumpkin Yellow Curry