This dish satisfies many a craving and is another one bowl meal wonder! It's packed with nutrition and flavor using fresh green vegetables to compliment the squash and the red curry! Whiles fresh ginger is best, you may substitute ground ginger.
- 3 tablespoons coconut oil
- 1 red onion, thinly sliced
- 2 tablespoons ginger , chopped
- 2 garlic cloves, sliced
- 1 jalapeño, chopped
- 1 13.5 oz can unsweetened coconut milk
- 2 tablespoons thai red curry paste
- 1 tablespoon coconut aminos
- 1 teaspoon or shoyu (natural soy sauce) tamari
- 1 tablespoon coconut nectar, (sub honey or agave syrup if desired)
- 3 cups kabocha squash, cubed
- 3 cups broccoli, florets
- 3 cups baby bok choy, divided
- 1 lime, juiced
- Kosher salt
- Brown rice, steamed rice, for serving
- Toasted cashews, to serve
- Lime wedges, to serve
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add onion and saute 5 minutes. Add garlic, ginger and jalapeño and cook 1 minute more.
Add coconut milk, swish can with about 1 cup of water and add that as well. Stir in red curry paste, coconut aminos, tamari, and coconut nectar.
Add kabocha, stir to combine and simmer over low heat, partially covered, until squash is tender when pierced with a knife, about 12 to 15 minutes. Add broccoli and cook until crisp-tender, about 5 minutes more.
Stir in 3/4 of the bok choy and cook until wilted, about 1 minute. Remove from heat and stir in lime juice. Season with salt (or coconut aminos) and black pepper, to taste.
Serve with brown rice, garnished with remaining bok choy, cashews, and lime wedges.