Sweet red curry, coconut basmati, & roasted squash.

Everything here tastes deadly together, you'll just have to trust me. The nutty red curry sauce runs thin, because that's my favourite, but you can certainly thicken it up at the end with a powdered starch or by cooking potatoes into the sauce and letting it simmer. Serve with roasted acorn squash and jasmine-scented basmati rice with toasted slivered almonds. Altogether this takes about 30 minutes and serves four.

Roasted squash
Quarter up 1 acorn squash, peel, and chop up. Place on a pan with parchment paper. Drizzle with oil and bake at 450F for 20 minutes. Ten minutes in, give'um a flip.

I used jasmine-scented basmati rice. The ratio for this is 2 1/2 cups water to 1 cup rice. Once your water is boiling, add in 1 tbsp coconut oil, then add in your rice. This'll take about 20 minutes, which works out okay as you're to get your 1/2 cup slivered almonds all toasty-like in a pan (over medium/medium-high) and cooled. This takes under five minutes, but get started on it ASAP. Once your almonds are toasted and cooled, stir into your fully-cooked rice.

Curry sauce
2 tsp coconut oil
4 cloves garlic, chopped
1/2 sweet yellow onion
Red curry paste*
1/3 cup nut butter
1/4 cup brown sugar
1 can premium coconut milk
Vegetables of choice -- I used broccoli, baby corn, and bamboo shoots

Start by melting your coconut oil in a large pan or wok on medium-high heat. Add in your garlic and onions. Next, stir in your curry paste, nut butter and brown sugar.

*I used Cock brand red curry paste. A big ole tub of this runs for $2 from Superstore. It's a bit hot, be mindful of how much curry paste you'll be using here. I used 3 tablespoons because I'm tough as nails. (If it gets to be a bit hot, adding in some lime juice, nut butter, or brown sugar will take care of that)

Add in your vegetables and coconut milk. Simmer on low for 5-10 minutes.

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