This is what happens when I stare at a butternut squash on the counter for too long. What started out as an experiment mixing a little of this with a little of that turned out some pretty serviceable results. The proportions could be tweaked based on your tastes and chicken or fish could easily join the mix taking the place of the beans or some of the veggies. Sweet potatoes instead of squash would be worth taking a chance on as well. Anyhoo...
Butternut squash curry with fingerlings and beans
3 T Tomato paste
2 T Curry
1 Dash cayenne
1/2 T Chili paste or 1 t Chili flakes
2 T Fish sauce + more for seasoning
1 T Soy sauce
4 Cloves of garlic
1 Inch piece of lemongrass sliced
2 Inch piece of ginger peeled
1/2 Red onion coarsely chopped
1/3 Cup coconut milk
2 T EVOO
1 3/4 Cup coconut milk
2 Cups stock veg or chicken
1/2 Red onion sliced
1 Cup sliced mushrooms
2 Cups cubed butternut squash
1 1/2 Cups cubed fingerling potatoes
1 Can kidney beans
1/4 One large savoy cabbage thinly sliced
Cilantro for garnish
Place the butternut squash and potatoes in a steamer basket and steam until tender. About 15 minutes.
While the squash and potatoes cook place all of the paste ingredients in a food processor and blend until smooth.
In a large dutch over or heavy pot heat the oil at medium high heat and add the onion. Saute until barely translucent and add the curry paste and begin the first of three simmers down.
Reduce heat to medium and stir the paste occasionally cooking for 10 minutes until reduced and the fat from the coconut milk produces a sheen on the paste.
Add the remaining coconut milk and simmer down again stirring and simmering for another 10 minutes.
Gradually add the stock to avoid lumping and bring heat to high. Boil the curry sauce for five minutes and then add the mushrooms, beans, and cabbage. Boil another 5 minutes and then add the potatoes and squash. Simmer one last 5 minutes and you are set!