Excerpted from The Golden Door Cooks Light & Easy by Michel Stroot (Gibbs-Smith 2003)

MAKES 4 SERVINGS

This curry dish is dedicated to Deborah Szekely, the founder of the Golden Door and my mentor and supporter, who has guided me through many years of culinary adventures. Deborah loves bold flavorful dishes, and curry is one of her favorites.

3/4 cups uncooked short or long grain brown rice
1 tablespoon canola oil
1 teaspoon minced gingerroot
1 medium onion, cut in half and sliced
1 teaspoon kosher salt, or to taste
Neck of 1 butternut squash, cut into1-inch cubes (about 11⁄2 cups)
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 cups hot vegetable broth, or more as needed
1 teaspoon red or yellow Thai curry paste, or more to taste
1 cup low-fat coconut milk
1 1⁄2 tablespoons fresh lime juice
1⁄4 cup 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.
Courtesy of The Golden Door