Michele's Harvest Curry

I’m not exaggerating when I say I’ve been making this curry for the last 15 years. It is a fall staple for me because it is that good! Now don’t get me wrong- I cook A LOT of curries year round, but what makes this special is fall in Michigan is one of the only time all these ingredients are in season. Also... If you have yet to buy an Instant Pot - YOU ARE MISSING OUT! This is the most used appliance in my house, especially for rice and for any slow cooker meal. Buy one. You will love it!

Prep Time: 15 minutes, Cook Time: 20 minutes Total Time: 35 minutes

Ingredients:

▪ 1 1/2 cups jasmine or brown rice

▪ 1/2 a medium acorn or butternut squash, peeled and cubed

▪ 1 small sweet potato, peeled and cubed

▪ 2 medium carrots, cut into thick slices

▪ 3 cloves garlic diced

▪ 1/3 purple onion, chopped

▪ 1 can coconut milk

▪ 1 Tbsp prepared Red Thai Curry

▪ juice of 1 medium orange (sub 1/2 cup O.J. if necessary)

▪ 2 1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)

▪ 1 Tbsp. brown sugar

▪ 1 Tbsp. ground cumin

▪ 1/2 tsp. turmeric

▪ 1 Tbsp. rice vinegar (or substitute apple cider vinegar)

▪ 1 Tbsp. ground fennel seed

▪ juice of 1/2 a lime

▪ FINISHING:

▪ 1/2 a lime sliced into wedges

▪ 1/2 cup of fresh corse chopped cilantro

▪ 1 cup cherry tomatoes, cut in half

Preparation:

1. Begin to cook your rice either in a rice cooker or by stove top method.

2.Prepare squash by cutting it open and scooping out the seeds with a spoon. Cut the

squash into cubes, slicing off the skin. You will probably only use 1/2 an acorn

squash for this recipe (save the rest in the refrigerator for cooking later). Peel and

cube the sweet potato and carrots.

3.To make the curry sauce, place the squash, sweet potato, carrots, onion, garlic and

coconut milk in a large sauce pan over medium high heat.

4.Add the red curry paste and orange juice and soy sauce.

5.When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to

simmer for 8-10 minutes, or until vegetables have softened.

6.When vegetables have cooked, lower heat to a soft simmer. Add the brown sugar,

cumin, turmeric, vinegar, and ground fennel seeds and the juice from half the lime.

7.Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not

spicy enough for your taste, add more curry paste or red pepper. If too sour, add a

little more sugar. If too sweet, add a little more vinegar.

Before serving, remove from heat and top with sliced cherry tomatoes and a generous

helping of fresh cilantro. Dish onto plates with a helping of cooked rice and a slice of lime.

Sprinkle with red pepper and add a sprig of basil or cilantro for presentations sake.

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