Veggie 1 Recipe

Prepare vegetables

Wash and dry all produce. Cut cauliflower into medium florets (~3 cups). Peel, seed and cube the butternut squash into 1/2" pieces (~2 cups). Halve zucchini lengthwise and slice into 1/2" half-moons (~2 cups). Slice red bell pepper into 1/2" strips and thinly slice the red onion.

Mince garlic, grate ginger, chop cilantro and slice green onions. Measure out the sauce ingredients in a small bowl: soy sauce, rice vinegar, brown sugar, red curry paste, coconut milk, fish sauce (if using), lime juice, and crushed red pepper; whisk until combined.

Preheat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and let it heat until shimmering but not smoking.

Add the butternut squash cubes first (they take longest). Spread into a single layer and let them sear undisturbed for 3 minutes, then stir or toss and continue to cook 4–5 minutes until edges start to caramelize and they are nearly tender. If the pan gets too dry, add a splash (1 tsp) of oil or 1–2 tablespoons of water and cover for 1–2 minutes to steam.

Push squash to one side of the pan, add remaining 1 tablespoon oil. Add cauliflower florets and cook 4–5 minutes, stirring occasionally, until they develop some golden-brown spots and begin to soften.

Add red onion and red bell pepper to the pan with cauliflower and squash. Stir-fry another 2–3 minutes until the onion is translucent and peppers begin to soften.

Finally add zucchini slices and continue to stir-fry 2 minutes — zucchini cooks quickly and should remain slightly crisp-tender. Season vegetables with 1/2 tsp salt and 1/2 tsp black pepper as they cook.

Push vegetables to the sides of the pan to create a small well in the center. Add the minced garlic and grated ginger into the well and cook 20–30 seconds until fragrant, stirring so they don't burn.

Pour the prepared coconut curry sauce over the vegetables. Stir to combine so the sauce coats all the vegetables. Bring to a gentle simmer and cook 2–3 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning: add remaining 1/2 tsp salt or more soy sauce for saltiness, more lime juice for brightness, or more crushed red pepper for heat.

If the sauce is too thin, simmer 1–2 minutes longer uncovered, or mix 1 tsp cornstarch with 1 tbs water and stir into the sauce to thicken, cooking another minute.

Remove from heat. Stir in 1 tsp sesame oil if using for a toasty finish. Transfer the vegetables to a serving platter or bowls.

Garnish with chopped cilantro, sliced green onions, and chopped peanuts or cashews. Serve with lime wedges on the side to squeeze over just before eating.

Suggested serving: serve hot over steamed jasmine rice, brown rice, or rice noodles.