Thai Red Curry with Squash, Mushrooms & Broccoli from Vegan Under Pressure

amazon.ca

Rosemary Ivic

1 cup sliced onion

3 cloves garlic, minced

1 teaspoon or more minced hot chile, such as jalapeño; or ½ teaspoon crushed red pepper

½ cup chana dal or split red lentils

2 pieces dried galangal slices

2 kaffir lime leaves

1¾ cups vegetable stock

½ cup regular or light coconut milk

2 teaspoons Thai red curry paste

4 to 5 cups (or more) peeled cubed winter squash, such as butternut, kabocha, or acorn (1 pound)

4 ounces oyster mushrooms, sliced

1 cup broccoli florets; or 2 cups thinly sliced kale, collard greens, or Swiss chard

1 to 2 tablespoons lime juice

Chopped cilantro, for garnish

Directions at amazon.ca

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