Winter Squash Curry - the latest best rendition

This is not the only winter squash/pumpkin curry on in my recipe collection.  It is one I tried last week and really loved.  I liked the variation of having chunks of chicken, carrots and onion as well as stirring in a creamy squash puree.  The flavours held extra depth and richness with the tamari and miso paste being added to the red curry paste.  It hit the spot.

This recipe is based on a Vegan Thai Kabocha Squash Curry recipe from Nisha Vora.

Serves 8.  

Ingredients:

3 cups Winter Squash puree (I used red kuri)

½ cup vegetable or chicken broth

Coconut oil

1 large onion

4 medium carrots diced

Salt and pepper to taste

4 cloves of garlic

2 inch piece of ginger minced

¼ cup red curry paste 

1 can of coconut milk

1 T maple syrup

1 T tamari

1 T miso paste

1 tsp turmeric

2 chicken breast (or make it vegetarian with chickpeas or tofu)

2 T freshly squeezed lime juice (or put a bowl of lime wedges on the table for people to squeeze their own on)

½ cup fresh cilantro

Serve over rice.

Instructions:

1.  Winter squash: Preheat oven to 400F.  Cut the squash in half, scoop out seeds.  Place face down on a baking sheet and lightly brush with oil.  Roast for 30-45 minutes (depending on size of squash).  Remove from oven.  Once it is cool enough to handle scoop out flesh and purée with ½ cup broth until very smooth. 

2. While squash is roasting, chop onions and begin to saute in coconut oil.  Once translucent add chopped chicken breast and fry until browned.   Add carrots, garlic, ginger, red curry paste.  Stir to coat vegetables/meat adding a bit of water to prevent the mixture from sticking.  

3. Once the squash puree is ready add to the saucepan along with coconut milk, tamari, miso paste, maple syrup, turmeric and salt and pepper.  Stir until mixture is smooth and creamy.  Simmer for an additional 10-15 minutes to allow flavours to deepen.

4. Have limes and cilantro as garnish.  Serve with rice or grain of choice.