I managed to cut all the vegetables without cutting myself, though it was touch and go there for a second.
When it all came together, it looked delicious. And happy. And yummy. And curry-y.
Simple, good food like this makes the end of the day a little happier.
Hearty Green Curry
Serves 4
1/2 butternut squash, peeled and cut into 1 inch dice
1 head cauliflower, chopped
1/2 onion, chopped
2 inches ginger, peeled and diced
3/4 c crimini mushrooms, chopped
1 c green beans
1/2 c white wine, chicken stock, or water
2 T olive oil
1 can coconut milk
1-3 teaspoons green curry paste, depending on your spice tolerance
salt
Soba noodles
Bring a pot of water to a boil and add the squash. Cook for 10 minutes, until nearly tender. Remove the squash with a slotted spoon and set aside. Add the cauliflower to the boiling water and boil for 4-5 minuutes, until nearly tender. Remove with a slotted spoon and set aside. Add the soba noodles to the water and cook until done; 5-7 minutes. Set aside.
Heat the oil over medium heat until shimmery and add the onion and mushroom to the pan. Sautee 5 minutes, until tender and slightly golden. Add the ginger and cook an additional 2 minutes, until fragrant and lovely.
Add the squash to the pan with the onions and reduce heat slightly. Cook 5-7 minutes, until the squash is slightly caramelized. Pour in the wine or stock to deglaze the pan.
Add the cauliflower and the green beans and stir to combine.
In a small bowl, combine 1-3 teaspoons of green curry paste with 2 T of the coconut milk and stir out any lumps. Add the mix to the vegetables and simmer for 3-4 minutes to toast the spices. Add the remaining coconut milk and stir. Simmer 5-7 minutes to heat it through.
Serve over soba.
