Kuri Curry

Makes 6 servings.

2 Tbsp avocado or olive oil
1 Tbsp unsalted butter
6 green onions, chopped, white & green parts divided
1-inch piece ginger, peeled & minced
2 garlic cloves, minced
3 Tbsp red curry paste
1 tsp turmeric
2 15-oz. can coconut milk, shaken
4 c vegetable or chicken broth
2 15-oz. can chickpeas, drained
1 Red Dog red kuri squash, peeled, seeded & cut into 1-inch pieces
3/4 lb. Red Dog broccoli shoots, chopped into bite-sized pieces
¼ c fish sauce
Salt and pepper
2 limes, cut into wedges
4 c basmati rice, for serving
½ c chopped cilantro, for serving

Add oil and butter to a large stock pot or saucepan and heat over medium. When oil is shimmering, add white parts of green onions, ginger and garlic to pan and cook until fragrant, 2-3 minutes. Add red curry paste and turmeric and cook for 1-2 minutes.

Stir in coconut milk and broth. Add chickpeas and bring to a boil. Lower heat to a simmer, cover and cook for 10 minutes. Add squash, and cook until squash is just tender when a sharp knife is inserted into it, about 10-15 minutes more.

Add broccoli and fish sauce. Cook until broccoli is bright green and tender, about 8-10 minutes. Taste, and season with salt, pepper and a squeeze of lime as needed.

Serve butternut squash curry with remaining limes, rice, chopped cilantro and green onions.