Coconut Curry Orzo with Squash and Eggplant

During the winter, sometimes a cozy starchy meal is all we need (and crave). What better to pair orzo with than the warming spices traditional with curry, the richness of a coconut-based dressing, and the freshness that winter squash, eggplant, and, hearty greens bring to the table.

This meal is guaranteed to keeo you full, nourish your body, and require little assembly- perfct for low effort days in the dead of winter.

Now preheat your oven, season some squash, and enjoy!

Coconut Curry Orzo with Squash and Eggplant

Yield: 4 servings

Time: 40-45 minutes

INGREDIENTS

• 2 cups butternut squash, peeled and cut into 1/2” cubes

• 1 eggplant, cut into 1” cubes

• 2 tbsp olive oil

• 3 garlic cloves, minced

• salt and pepper (to season)

• 1/2 lb hearty greens (kale, broccoli leaves, collard greens, etc), chopped

• 8oz of orzo pasta, cooked al dente

• {Coconut Curry Dressing}

  • 1/2 cup canned full-fat coconut milk

  • 2 tablespoon greek yogurt (2% or full-fat preferably)

  • juice of 1/2 lime

  • 1 tablespoon maple syrup

  • 1 small garlic clove, minced

  • 1/2-3/4 teaspoon curry powder

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon cinnamon

  • salt and pepper (to taste)

• roasted sesame seeds (for garnish)

• chopped cilantro (for garnish)

• lime (for garnish)

DIRECTIONS

To roast the vegetables:

1. Preheat oven to 425 degrees Fahrenheit.

2. Peel the butternut squash and cut into 1/2” cubes. Remove seeds and save to roast at a later time. Cut the eggplant into 1” cubes.

3. In a large bowl, combine the eggplant and butternut squash. Toss with the 2 tablespoons of olive oil, minced garlic, salt, and pepper.

4. Arrange on two pans evenly. Be sure to not overcrowd the pans (doing so, will lead to soggy veggies). Roast at 425F for 30-35 minutes (toss veggies halfway through bake time.

To make the dressing:

1. In a high-speed blender, add the coconut milk, yogurt, lime juice, garlic, spices, salt (start with 1/2 tsp), and pepper. Blend until creamy.

2. Taste and adjust salt/curry/pepper seasoning per your liking.

3. Store in the fridge until ready for assembly

To assemble:

1. To a large bowl, add the orzo pasta, squash, eggplant, and chopped greens.

2. Drizzle with about 3/4 of the amount of dressing. Reserve the remaining amount to garnish.

3. Plate and garnish with chopped cilantro, roasted sesame seeds, and wedges of lime.

4. Dive in!