Thai Vegetable Curry with Red Kuri Squash and Tart Apples

Thai Vegetable Curry with Red Kuri Squash and Tart Apples

(Serves 6 to 8)

2 tablespoons coconut oil

1 cup diced onions

3 cloves garlic, minced

4 cups peeled 2 inch cubes red kuri squash (or any winter squash)

1 cup peeled, cubed Yukon gold potatoes


1 cup unsweetened coconut milk

½ cup tart cider

1 cup cooked, drained chickpeas

2 large apples, peeled and cut into 1-inch pieces

1 to 2 tablespoons prepared Thai curry, to taste

Salt and freshly ground black pepper to taste

Shredded coconut for garnish

Cilantro for garnish


In a large pot, heat the coconut oil and sauté the onions and garlic until transparent, about 2 minutes. Add the squash and potatoes and enough water to just cover. Bring to a boil, reduce the heat and simmer, covered, until the squash and potatoes are just tender. Stir in the coconut milk and cider. Stir in the chickpeas and apples and continue to simmer until the apples are tender. Serve garnished with the coconut and cilantro.

Savory Apple Sauce

(Makes 1 cup)

4 large apples, peeled , cored and cut into chunks

2 large sage leaves

¼ cup apple cider

Put the apples, sage leaves, and cider into a large pot. Bring to a boil over high heat, reduce the heat to a simmer, cooking until the apples fall apart while smashing with the back of a spoon. Continue cooking until the sauce has reached the desired consistency. Remove the sage leaves.