Kabocha Massaman Curry

Preheat your oven to 425°F. Bring a large pot of salted water to a boil. Chop eggplant into 1 inch cubes. Add cubed eggplant and 2 tsp salt to a colander, toss, and let sit for 5 to 10 minutes. Mince the garlic. Slice the scallion. Chop the peanuts. Zest and half the lime, juice one half, and cut the other half into wedges. Pat dry the eggplant in the colander to remove excess salt and water.

Add cubed eggplant, 2 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until tender and golden brown, 20 to 25 minutes.

When the water in the large pot is boiling, add rice noodles and cook until tender, 13 to 15 minutes. Drain noodles and rinse under cool water to stop the cooking process. TIP: We suggest tasting your noodles at 13 minutes, as they can get overcooked very quickly.

Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add kabocha squash and a pinch of salt and pepper, and cook until browned on all sides, 4 to 6 minutes. Add minced garlic and cook until fragrant, 2 to 3 minutes. Add massaman curry paste and stir to coat the vegetables. Add 2½ cups water, coconut milk, tamari, and a pinch of salt and pepper. Bring the massaman curry broth to a boil, cover, and reduce the heat to a simmer. Cook until squash is tender and the broth has thickened slightly, 13 to 15 minutes. Add roasted eggplant and lime juice and stir.

Add rice noodles to the curry broth. Divide the kabocha massaman curry between bowls and top with chopped peanuts and sliced scallion. Serve with lime wedges. Enjoy!