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Serves: 4 to 6 Total Time: 50 minutes 2 Tbs. unsalted butter or olive oil 1/2 large sweet yellow onion, chopped (about 1/2 cup) 2 1/2 Tbs. minced fresh ginger 2 cloves minced garlic 1 small zucchini, chopped 1 yellow squash, chopped 1 roasted red, yellow or orange pepper, seeded and chopped 1 medium Yukon Gold potato, diced (about 1 cup) 1 (14 oz.) can coconut milk 2 c. vegetable or chicken broth 1 Tbs. curry powder cayenne pepper to taste 3 – 4 ears of sweet corn, kernels removed from the cob (about 1 1/2 cups) juice and zest of one lime salt and fresh ground pepper to taste 1/2 bunch cilantro, chopped Melt butter over medium heat in a large saucepan. Add onions, ginger and garlic, sauté 4 to 5 minutes, until soft. Add zucchini, yellow squash, roasted pepper and potatoes, sauté 3 to 4 minutes, until squash is soft. Stir in coconut milk, broth, curry and cayenne. Cover and simmer 20 minutes, until potatoes are tender. Add corn and simmer 5 minutes longer. Add lime juice and zest. Adjust seasonings to taste. Season with salt and pepper. Garnish with cilantro and serve. |
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