- 2 tablespoons canola oil
- 1 small onion, thinly sliced
- 2 tablespoons finely julienned fresh ginger (from a 2-inch piece)
- 1 jalapeño, seeded and cut into thin strips
- 2 bay leaves
- 3 garlic cloves, minced
- 1 teaspoon turmeric
- 2 small tomatoes, coarsely chopped
- One 14-ounce can unsweetened coconut milk
- 1/4 cup water
- Kosher salt
- 3 carrots, quartered lengthwise and cut into 1-inch pieces
- 1 pound butternut squash (neck only), peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups)
- 1/2 pound thin green beans, cut into 1-inch pieces
- Basmati rice, for serving
- In a large, deep skillet, heat the oil. Add the onion, ginger, jalapeño and bay leaves and cook over moderate heat until softened, 5 minutes. Add the garlic and turmeric and cook, stirring, for 2 minutes. Add the tomatoes and mash lightly until just beginning to soften, 2 minutes. Add the coconut milk and water; season with salt. Bring to a boil.
- Add the carrots, cover and simmer over low heat until crisp-tender, about 12 minutes. Add the squash and beans, cover and simmer until tender, 15 minutes. Discard the bay leaves. Serve with basmati rice.
Pair the vegetable curry with an Austrian Grüner Veltliner or a lemony Sauvignon Blanc/Sémillon.