Butternut Squash Curry with Cucumber Relish

Ingredients

• 1 (2.5-lb) butternut squash, peeled and cubed
• 2 tbsp avocado oil
• 1 tsp turmeric
• 0.5 tsp cayenne
• 0.5 tsp ground coriander
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 (13.5-oz) can full-fat unsweetened coconut milk, chilled
• 0.5 cup vegetable stock
• 1 cup cannellini beans, drained and rinsed
• 5 tbsp Thai yellow curry paste
• 1 tsp maple syrup (optional)
• 2 tsp gluten-free tamari
• 1 large carrot, thinly sliced
• 1 cup snap peas, ends trimmed
• 0.75 cup frozen peas
• 3 mini cucumbers, shaved into ribbons
• 5 scallions, thinly sliced
• 0.5 cup fresh cilantro leaves
• 2 tbsp rice wine vinegar
• Brown rice or quinoa (optional)
• 0.5 cup roughly chopped toasted cashews
• 1 lime, cut into wedges

Instructions

1. For the squash: Preheat the oven to 425°F and place a rack on the lower third of the oven. Line a baking sheet with parchment paper.
2. In a large bowl, toss the squash with the avocado oil, then add the spices and salt and pepper. Mix well so all the squash pieces are evenly coated. Transfer to the lined baking sheet and roast for 25 to 30 minutes, turning halfway, until tender.
3. For the curry: Scoop out the firm coconut cream from the top of the can and place in a bowl. Pour the remaining liquid from the can into a blender and add the vegetable stock and beans. Puree until very smooth.
4. Heat a large pan over medium heat. Add the curry paste and cook for 2 to 3 minutes, until fragrant. Add the coconut cream and stir until it has melted completely. Pour in the bean puree and bring to a boil. Add the maple syrup, if using, and the tamari, stirring well. Bring to a boil, reduce to a simmer, and add the carrot. Cook for 1 minute then add the snap peas and cook for 4 minutes, until the snap peas are slightly tender. Stir in the frozen peas and cook for 2 minutes, until completely defrosted.
5. For the cucumber relish: Arrange the cucumber and scallions in a bowl lined with a paper towel and let sit for 5 minutes to absorb extra moisture. Remove the paper towel, then gently mix in the cilantro and vinegar.
6. To serve: If using a grain, add a scoop to bowls. Top each with a ladleful of curry, a few pieces of roasted squash, and a spoonful of cucumber relish. Sprinkle with toasted cashews and serve with lime wedges.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

• Curcumin
  From: Turmeric
• Oleic Acid
  From: Cashews

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

• DNA Damage
  Protects against · via Turmeric
• Knee Osteoarthritis
  Improves · via Turmeric
• Alzheimer's disease
  Improves · via Turmeric
• Colorectal cancer
  Protects against · via Turmeric
• Pancreatic Cancer
  Protects against · via Turmeric
• Chronic inflammation (inflammaging)
  Reduces risk of · via Turmeric
• Ulcerative Colitis
  Improves · via Turmeric
• Endothelial dysfunction
  Improves · via Turmeric
• Rheumatoid arthritis
  Reduces risk of · via Turmeric
• Osteoarthritis
  Improves · via Turmeric
• Lupus Nephritis
  Improves · via Turmeric
• Cancer
  Reduces risk of · via Turmeric
• Aging
  Protects against · via Curcumin
• Monoclonal Gammopathy of Undetermined Significance (MGUS)
  Protects against · via Curcumin
• Neurodegenerative Disease
  Reduces risk of · via Curcumin
• Parkinson's disease
  Protects against · via Curcumin
• Obesity
  Reduces risk of · via Oleic Acid

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