Delicata Squash and Broccoli Coconut Curry

Serving Size: 4


  • 1 Tbsp coconut oil (either refined or unrefined)
  • 1 delicata squash, de-seeded and chopped
  • 1 small head of broccoli, florets and stalks chopped
  • juice from ½ lime
  • 0.5 Tbsp dried basil
  • 0.5 Tbsp brown sugar
  • 1 15 oz. can of full-fat coconut milk
  • pinch of salt, to taste
  • dash of red pepper flakes, to taste
  • dash of ground black pepper
  • 0.25 tsp ground turmeric
  • 1.5 Tbsp Thai red curry paste
  • 1 large garlic clove, minced
  • 1 small yellow onion, diced
  • 6 servings of rice or noodles


  1. Begin by preparing your rice or noodles.
  2. Meanwhile, in a large frying pan heat the oil over medium. Add the onion and garlic, sauté a few minutes then add the curry paste through and including the salt.
  3. Turn down to medium-low and sauté for about five minutes, until fragrant and the onions are tender.
  4. Prepare the vegetables, and when ready add to the pan along with the remaining ingredients, excluding the rice/noodles. Stir well and cover. Cook for about 15-20 minutes, until the broccoli and squash are tender.
  5. Serve hot, over the rice/noodles or add to the curry sauce and mix.

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