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1 cup chopped onions
¼ cup chopped celery
3 T peanut oil
2 cloves of garlic, minced
3 Tbs curry paste (more to taste)
4 Kefir lime leaves
Zest of one lime
2 cups vegetable stock
3 cups peeled, cubed, raw winter squash - I like to use a combination of carnival, red kuri, and butternut- but any work great.
12 oz bamboo shoots, sliced or julienned
1 red bell pepper, seeds removed and sliced thinly
12 oz. coconut milk
½ cup chopped fresh basil or cilantro, but not both
Salt and pepper to taste
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Sauté onions, celery, and garlic in the peanut oil until translucent.
Add the curry paste, lime leaves, lime zest, stock , bamboo shoots and squash.
Cook until the squash is tender.
Add the coconut milk and red pepper and bring back to a simmer.
Salt and pepper to taste.
Add the basil or cilantro just before serving.
Serve hot over steamed rice or noodles.
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