Massaman Curry with Kabocha Squash and Broccoli

Name: Massaman Curry with Kabocha Squash and Broccoli
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: Steamed jasmine rice, for serving; Roasted peanuts, ½ cup (3 oz/90 g), roughly chopped; Tamarind concentrate, 1½ teaspoons (optional); Kabocha squash, 1 small (3 lb/1.5 kg); Canola oil, 1 tablespoon; Massaman curry paste, 1½-2 tablespoons; Yellow onion, ½, thinly sliced; Coconut milk, 1 can (13.5 oz/415 ml); Broccoli florets, 2 cups (6 oz/170 g) (2-inch/5-cm florets); Brown sugar, 1 tablespoon firmly packed

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This rich Thai-style curry is usually made with beef and potatoes, but a hearty mixture of vegetables makes a fine stew without the meat. Massaman curry pastes vary in spiciness; adjust the amount according to taste.

Ingredients

Kabocha squash, 1 small (3 lb/1.5 kg)
Canola oil, 1

Asia
Thailand
Dinner
Microwave
South East Asia
Autumn
Vegan
Gluten-free

Method

Preheat the oven to 350°F (180°C). Put the whole squash on the oven rack and bake until slightly softened, about 10 minutes