A red curry ripe for the season, sweetened with freshly ground coriander, this winter warmer dish relishes root cellar vegetables and their subtle flavors. Vegetarian yet hearty and filling, this recipe has plenty of protein with its coconut milk base and cashew topper.
The delicate tastes of parsnips and butternut squash are not lost in naturally sweet coconut milk and curry paste that focuses on the subtle aromatics of turmeric, cumin, coriander and cardamom rather than heavier spices. Made only somewhat hot with red chili paste rather than straight cayenne, the spice level also does not overwhelm, but can be easily made super spiced depending on palate.
Coriander~Coconut Curry Recipe
1 T butter
1 onion, chopped in 1″ peices
5-10 parsnips, chopped in 1 ” peices
1 butternut squash, chopped in 1 ” pieces
1 bell pepper, any color, chopped in 1 ” pieces
3 t coriander (fresh ground seed preferred, but pre-ground will work)
3 t turmeric
2 t cumin
1/4 t cardamom
1/4 t cinnamon
3-5 t red chili paste, to taste
1 t olive oil, for curry paste
1 1/2 t salt
3 c coconut milk
1-2 c rice or other grain, depending on number of servings
~ Grind spices together; add to chili paste with olive oil and mix to combine; set aside.
~Peel squash and cube, peel parsnips and chop, then set aside; chop onion and pepper, set aside.
~Put rice on to cook.
~Sauté onions in butter on medium heat in a large fry pan or sauce pot (using a dutch oven on the stove worked well); when onions are becoming fragrant, add curry paste and fry, stirring frequently so as not to burn the paste which sticks easily; when onions begin to brown, add coconut milk and bring to simmer.
~Add squash and parsnips, and bring back to simmer.
~When squash is beginning to soften, add peppers; stir in salt and simmer 5 minutes more; taste-test and season with extra salt or chili paste to taste.
Love from our kitchen to yours, Georgina @ Soul & Stomach