Ingredients
Scale
- 2 tablespoons coconut oil
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced or pressed
- 2 teaspoons grated fresh ginger
- 2 tablespoons red curry paste
- 2 tablespoons gochujang chile paste
- 4 cups vegetable stock
- 1 (15-oz) can light coconut milk
- 1 (15-oz) can full-fat coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (omit if keeping this vegan – you can sub in miso paste or soy sauce instead)
- 1 tablespoon rice wine vinegar
- 3 cups cubed butternut squash (seeded and peeled)
- 1 head of cauliflower, trimmed and chopped into florets
For Serving:
- Cooked rice or rice noodles
- Fresh lime wedges
- Chopped cilantro
- Chopped scallions
- Hot sauce
Instructions
- Melt the coconut oil over medium-high heat in a large pot. Add the onions and cook for 2-3 minutes.
- Add in the bell pepper, garlic, and ginger and cook for another 2-3 minutes.
- Add in the curry paste and chile paste and stock and bring to a simmer.
- Once the mixture is simmering, stir in the coconut milk, sugar, fish sauce, and vinegar. Season, to taste, with salt and pepper.
- Return the mixture to a simmer and add in the squash and cauliflower. Simmer for another 10 minutes, stirring occasionally, or until the veggies are tender.
To Serve:
- Place some cooked rice or rice noodles in each serving bowl and ladle over the coconut curry broth and vegetables.
- Garnish as desired with fresh lime juice, cilantro, and scallions. I like an extra drizzle of hot sauce in this. Serve warm!