Snow Bird Coconut Curry
(for when it’s chilly outside and you’re dreaming of tropical places)
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
1 tablespoon Margaritaville Life coconut oil
½ red bell pepper, sliced
1 tablespoon red curry paste (or crushed red pepper), or more to taste
1 can lite coconut milk
½ teaspoon salt
1 cup pureed winter squash (pumpkin, butternut squash, etc) (approximately half a can, or more to taste)
1 can chickpeas (or 1 ½ cups) (can also use red lentils, or your choice of meat)
1 cup frozen vegetables (broccoli, green beans, carrots, etc)
In a large saucepan over medium heat, melt the Margaritaville Life coconut oil and cook the ginger and garlic for 2-3 minutes. Add the sliced bell pepper and the curry paste and cook for another minute.
In a separate bowl, whisk together the coconut milk and MVL.
Add coconut milk, Margaritaville Life coconut oil, salt, soy sauce to the pan, and simmer on low for 10 minutes. If you see bubbles, turn the heat down slightly. Stir in the pureed squash, then chickpeas, and frozen vegetables and cook for 5 more minutes, or until the vegetables are heated through. Season to taste with more salt, curry paste, soy sauce, or squash. If it’s too thick, stir in water or broth (chicken or vegetable) a few tablespoons at a time, until desired consistency is reached.
Serve over rice or quinoa.
There’s lots of flexibility in this recipe. You can increase or decrease the vegetables for a soupier or heartier curry. You can add the vegetables with the coconut milk if you like softer vegetables. Consider adding other ingredients like baby corn or bamboo shoots. This is a great recipe for using up extra vegetables. Double the aromatics, curry paste, and coconut milk for a soupier curry. If you can’t find pureed squash, use frozen squash (usually in cubes) and add to the pot with the bell pepper. Before adding chickpeas and vegetables, pour half or all the curry (minus the bell pepper) in a blender to puree the squash with the other ingredients.