Squash, Chili & Coconut Curry


800g – 1 kg (2-2.25 lbs) butternut (or similar) squash–peel (potato peeler works great) and deseed the squash, then cut into bite-sized chunks
2 Tablespoons sunflower oil
1 onion, halved and thinly sliced
2 large garlic cloves, thinly sliced
2-4 mild or medium red chili’s, deseeded and thinly sliced
1 generous Tablespoon of favorite curry paste or powder (I used Thai Kitchen’s red curry paste)
400 ml (approx 14 oz) can of coconut milk
A squeeze lime or lemon juice
Sea salt & fresh ground black pepper
***See note below

Chop/prepare all the ingredients ahead of time.

  • Heat the oil in a large saucepan over medium-low heat. Add the onion and sweat, stirring gently occasionally, for about 10 minutes.
  • Add the garlic and chili’s and cook for a couple more minutes.
  • Stir in the curry paste/powder and cook for a minute or two. (It’s going to smell sooooooo good at this point.)
  • Add the squash chunks, some salt & pepper, and stir well to coat them all in the spicy, oniony mixture. Cook 2 more minutes.
  • Pour in the coconut milk’s liquids and solids, stir well and bring to a SIMMER. Cover and cook gently (no boiling) for approx 20 minutes, stirring carefully now and then. You want the squash tender and yielding to a fork, but not mushy or falling apart.
  • When the squash is cooked just enough, taste the curry sauce and add more salt and pepper if needed. Finish with a spritz of lime/lemon juice.
  • Ladle into bowls and serve with rice and/or flatbread.

NOTE: Green beans – cut into 4-5 cm (2″) lengths, add to the mixture about 8-10 minutes before it’s done cooking – will add color, texture, and it will make a complete protein when combined with either the rice or bread.

Coming in for a landing

It’s been almost a year since I bought this URL without much idea of what to do with it and eleven months since I sat in a cafe in Leiden and told the first person that I wouldn’t be traveling overseas for at least a year. It’s been almost three months since my first visitor arrived, one since the second flew back home, and a day since I hugged the third and final one goodbye. I’m a little numb at the moment, unsure about how to process what became of the first 10 months so far of 2019. There have been successes and failures, many we-did-our-best’s and could-have-done-better’s.

Like every year, but very much so this year.