Dairy-Free Thai Red Curry with Roasted Vegetables

Ingredients

• 1 medium Butternut squash
• 2 cups Broccoli florets
• 2 medium Bell peppers
• 1 medium Red onion
• 4 tbsp Thai red curry paste
• 2 cans Coconut milk
• 2 tbsp Lime juice
• 2 tbsp Soy sauce
• 1 tbsp Brown sugar
• 3 tbsp Vegetable oil

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Carefully peel the 1 medium butternut squash, then cut it into 1-inch cubes. Cut the 2 medium bell peppers into 1-inch pieces. Cut the 1 medium red onion into 1-inch wedges. Ensure the 2 cups of broccoli florets are in bite-sized pieces, roughly 1 inch.
3. 3In a large mixing bowl, combine the cut 1 medium butternut squash, 2 cups of broccoli florets, 2 medium bell peppers, and 1 medium red onion. Add 2 tablespoons of vegetable oil and toss until all vegetables are evenly coated.
4. 4Spread the oiled vegetables in a single layer on a large baking sheet. Roast in the preheated 400°F (200°C) oven for 25 to 30 minutes, or until the vegetables are tender when pierced with a fork and show slight caramelization on their edges.
5. 5While the vegetables roast, heat the remaining 1 tablespoon of vegetable oil in a large (5-6 quart) heavy-bottomed pot or Dutch oven over medium heat. Add the 4 tablespoons of Thai red curry paste and cook, stirring constantly with a spoon or spatula, for 1 to 2 minutes until the paste becomes very fragrant.
6. 6Pour in the 2 cans of coconut milk, 2 tablespoons of lime juice, 2 tablespoons of soy sauce, and 1 tablespoon of brown sugar. Stir well to combine. Increase the heat to medium-high to bring the mixture to a gentle simmer, then immediately reduce the heat to low and continue to cook for 10 minutes, stirring occasionally.
7. 7Carefully add the roasted vegetables from the baking sheet into the pot with the curry sauce. Stir gently to ensure all vegetables are coated in the sauce.
8. 8Serve the Dairy-Free Thai Red Curry hot, optionally over cooked rice or quinoa.

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