We love this flavorful in season dish! We start with cubed fresh butternut squash, coconut milk, onion, veggie broth, red curry paste, coconut aminos, coconut sugar, freshly grated ginger, garlic, and curly kale. Served over jasmine rice with fresh lime squeeze, chili flakes, and peanuts. If you would like a silkier texture, take a portion out after cooking into a blender or use an emulsion blender.

Pairs well with this week’s Pumpkin Fluff under our “Sides” menu! Also, you may add Protein Chicken or Shrimp under our “Staples” menu!

Ready for Your Slow Cooker; Vegetarian; Dairy-Free/Alpha-Gal Friendly; Gluten-Free; Can be Low Carb (no rice-sub zoodles).

2-4 generous servings