HL Café’s Panang Curry

  • 2 cups medium-diced butternut squash
  • 1 1/3 cups medium-diced sweet potato
  • 3 Tbsp olive oil, divided
  • 2 tsp minced garlic
  • 1 jalapeno, seeded, small diced
  • 2 tsp minced fresh ginger
  • 2 cups large-diced green bell pepper
  • 2 cups julienned onion
  • 1 tsp brown sugar
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • Pinch of turmeric
  • 3/4 tsp red chili flakes
  • 1 1/3 cup vegetable stock
  • 2/3 can coconut milk
  • 1 tsp lime juice
  • 1-2 tsp red curry paste, to taste
  • Salt, to taste

Preheat oven to 350°F and line two baking sheets with parchment.  Toss butternut squash and sweet potato together with 1 Tbsp olive oil in a large bowl.  Spread out on baking sheets and roast for 20 minutes or until fork tender, and set aside to cool.

In a soup pot over medium heat, add olive oil then garlic, jalapeno, and ginger, and sauté for 3 minutes, stirring constantly, until fragrant.  Add bell peppers, onions, brown sugar, coriander, cumin, turmeric, and red chili flakes.  Sauté until vegetables are soft.  Then add the roasted butternut & sweet potato, vegetable stock, and coconut milk.  Stir to combine and let it come up to a simmer.  Add the lime juice, red curry paste, salt, and stir until combined.  Taste and adjust seasonings as needed.

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