Butternut Squash-Coconut Curry with Mung Beans and Spinach
| Yield: 4 servings | Time: 30 minutes |
Ingredients
1 tablespoon finely grated ginger (from a 2-inch piece)
1 tablespoon finely grated shallot (from 1 1/2- to 2-ounce shallot)
1 Lime, finely grated zest (juice reserved for finishing the dish)
1 14-ounce can full-fat coconut milk
1 cup water or vegetable stock
3 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 pound butternut squash, halved lengthwise and sliced into thin, 1/4-inch pieces
1/2 cup mung beans
3 cups spinach
1/2 teaspoon kosher salt, or to taste
Optional: toasted black sesame seeds, warm rice, a handful of torn herbs (like cilantro or mint)
Preparation
In a 12-inch pan with 2- to 3-inch sides, combine first seven ingredients (ginger through soy sauce), stirring well to integrate.
Then stir in squash, mung beans, and salt.
Tip: for easy prep, use a Microplane (or other rasp grater) to grate the ginger, shallot, and lime zest directly into the pan; don't worry about the exact amounts. (Note: you may get mostly juice when grating your shallot--this is okay!)
Bring to a simmer over medium heat, stirring a few times to make sure the veggies are evenly coated in the sauce (if they're not fully submerged, that's fine!).
Simmer for about 30 to 35 minutes, or until the squash is tender.
Tip: Stir the curry after about 15 minutes to ensure even cooking, and check the tenderness of the squash. (Lower heat, if needed, if simmering too vigorously.)
When done, add the spinach and stir to wilt. Squeeze a little lime juice into the curry, and adjust seasoning to taste with salt or soy sauce. Serve warm over rice, topping with black sesame seeds and herbs, if using.