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