1 2-‐2 1⁄2 pound kabocha squash, peeled, seeded, and cut into 1” chunks
1⁄2 pound string beans, cut into 1” pieces
1⁄2 pound zucchini or other soft squash, cut into 1” pieces
1 medium onion, chopped
3 cloves of garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon coconut or vegetable oil
1-‐13.5 ounce can of coconut milk, about 1 1⁄2 cups
3 1⁄2 tablespoons red curry paste
2 tablespoons tamari or soy sauce
1⁄2 cup vegetable broth or water
juice of 1 lime
In a large stockpot warm the coconut oil over a medium-‐ high heat.
Add the onion and sauté until it is translucent and starting to brown, about 5 minutes.
Add the kabocha squash and continue to sauté for another 5 minutes.
Add the string beans, zucchini, garlic, and ginger and stir well to combine.
Add the tamari and curry paste and continue cooking until the pot is very fragrant and well combined, about 1 minute.
Add the coconut milk and water and bring the pot to a simmer; lower the heat to medium-‐low to avoid boiling.
Continue to cook over a medium-‐low heat until the kabocha squash is easily pierced by a fork but not mushy.
Add the lime juice, stir well, and check for seasoning.
Adjust to suite your tastes.
Serve warm over rice.