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This creamy coconut-based stew has both pureed and roasted squash folded in for something fresh to look forward to. Nutty brussels sprouts add extra heft, plus a pop of green.
Contains: Contains: fish, crustacean shellfish, tree nuts.
What You Get
Coconut curry simmer sauce
Cooked white rice
What You'll Need
Coconut oil or canola oil
Salt and freshly ground pepper
Preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.
Trim and cut the brussels in half. Pile the brussels on one of the prepared pans, drizzle with 2 tablespoons melted coconut oil, season with salt and pepper, and toss to coat. Pile the butternut on the other pan, drizzle with 2 tablespoons melted coconut oil, season with salt and pepper, and toss to coat.
Transfer the pans to the oven and roast until browned and fork tender, 20 to 25 minutes for the brussels, and 30 to 35 minutes for the butternut.
In a large saucepan over medium-low heat, stir together the curry sauce and the pumpkin puree. Bring to a simmer and cook to let the flavors combine, stirring occasionally, 5 to 10 minutes. Fold in the roasted brussels and butternut. Season to taste with salt.
Meanwhile, reheat the rice until steamed through and warm, 1 to 2 minutes. Slice a handful of green onions. Cut the lime into wedges for serving.
Heap the rice into bowls, and spoon the coconut curry over. Sprinkle with the green onions and serve warm, with the lime wedges for squeezing.