1 T. canola oil

1 tsp. minced gingerroot

1 medium onion, cut in half and sliced

1 tsp. kosher salt, or to taste

Neck of 1 butternut squash, cut into1-inch cubes (about 11/2 C.)

2 medium turnips, trimmed and cut into 8 wedges each

2 medium carrots, cut into 1-inch pieces

4 medium red or fingerling potatoes, cut into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

2 plum tomatoes, seeded and diced

2 1/2 C. hot vegetable broth, or more as needed

1 tsp. red or yellow Thai curry paste, or more to taste

1 C. low-fat coconut milk

1 1/2 T. fresh lime juice

1/4 C. cilantro leaves

 

Cook the brown rice; keep warm. Meanwhile, heat the canola oil in a large nonstick pan set over medium-high heat. Add the ginger, onions and salt; cook 4 to 5 minutes, or until the onions begin to soften. Reduce the heat to low and, in separate sections of the saucepan, add the butternut squash, turnips, carrots, potatoes and zucchini. Scatter the tomatoes over the other vegetables; simmer gently. In a separate saucepan set over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour just enough of the curried broth over the vegetables to cover them; simmer over medium heat, covered, for 20 to 25 minutes, or until the vegetables are tender but not overcooked. In a separate pan set over medium-high heat, boil the coconut milk until it reduces in volume by half. Pour over the vegetables; simmer gently for 5 minutes. When you are ready to serve, stir in the lime juice. Spoon equal portions of cooked brown rice into warmed bowls and top with the curry. Scatter cilantro leaves on top for garnish.