Winter Squash and Greens in Coconut Milk Curry

Not only is this winter curry beautiful, it is incredibly nutritious and delicious and a creative way to use squash and pumpkin. Winter squash, including pumpkin, perfectly complements any seasonal green. You can use broccoli, greens, or green beans depending upon the season. The coconut milk is creamy and rich, but not overly so.

2 medium squash such as butternut, red kuri, or pumpkin, peeled and cut into 1-inch cubes

2 tablespoons olive oil

2 tablespoons toasted sesame oil

2 large leeks, rinsed and sliced

6 cloves garlic, minced

2 inches ginger, peeled and minced

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon turmeric

1 tablespoon chili powder

2 teaspoons cinnamon

2 tablespoons minced fresh thyme or 2 teaspoons dried

1/4 cup lemon juice

1/4 cup sugar or maple syrup

2 large heads broccoli, cut into bitesized pieces (about 6 cups)

2 teaspoons salt

1 (16-ounce) can coconut milk

1 cup toasted cashews (optional)

1 pound mock duck or chicken breast, chopped and stir-fried until browned (optional)

2 cups brown rice cooked in 5 cups water

• Steam the squash in a large covered skillet until it is tender but not mushy, about 6 minutes. Remove any extra water from the pan and place the squash in a bowl. In the same skillet, heat the oils.
• Add the leeks, garlic, ginger, and squash, and sauté until the leeks are soft.
• Add the cumin, coriander, turmeric, chili powder, cinnamon, thyme, lemon juice, and maple syrup. Mix well until the pumpkin is coated, then add the broccoli, salt, and coconut milk.
• Cover and allow to simmer until the broccoli is bright green, about 3 minutes.
• Then uncover, stir to make sure all of the vegetables are coated in the curry, add the cashews and mock duck if desired, and continue cooking until the squash is tender, about another 3 minutes. Serve immediately over brown rice.

SERVES 8 TO 1 0