Buttercup Thai Curry

I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
I buttercup winter squash, peeled and cut into 1" cubes
any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

  • brussels sprouts, halved
  • hakurei turnips, quartered
  • carrots, cut into 1" chunks
  • parsnips, cut into 1" chunks
  • celeriac, cut into 1/2" chunks
  • kale or chard, cut into ribbons
  • onions or leeks, diced

1 can coconut milk
dash of fish sauce
Thai curry paste, to taste
salt, to taste
Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
Serve over rice or quinoa. Tastes great with a cashew garnish.