Name: Sesame-Coconut Curry with Butternut Squash, Edamame, Peppers & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 1 ½ (398 ml) cans coconut milk; 3 cups edamame; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 3 red bell peppers; 3 red chili peppers; black pepper; brown sugar; coriander, ground; curry powder; garlic powder; salt; sesame seeds; tahini; toasted sesame oil

Sesame-Coconut Curry with Butternut Squash, Edamame, Peppers & RiceSesame-Coconut Curry with Butternut Squash, Edamame, Peppers & Rice — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ small butternut squash

1 ½ (398 ml) cans coconut milk

3 cups edamame

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

3 red bell peppers

3 red chili peppers

black pepper

brown sugar

coriander, ground

curry powder

garlic powder

salt

sesame seeds

tahini

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, trim and peel each squash; halve lengthwise, scrape out the seeds, and large dice. Place in a large bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the squash.

Quarter chili peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium-high heat.

While the pot heats up, trim and cut green onions crosswise into thin pieces. Add half to the bowl with the other veggies. (Reserve remaining green onions for serving.)

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 4-5 minutes.

Add edamame, coconut milk, tahini, and sugar to the pot; stir to combine the curry and bring to a boil. Once boiling, reduce heat to medium and simmer, stirring occasionally, until curry has thickened and squash is tender, 8-10 minutes. Remove from heat.

To serve, divide rice and curry between plates or bowls; top with sesame seeds and reserved green onions. Enjoy!

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