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Yellow Curry With Root Vegetables, Cashews & Basil

Ingredients

• 1 tablespoon coconut oil or vegetable oil
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• Two 13.5-ounce cans coconut milk
• 2 tablespoons yellow curry paste or substitute 2 teaspoons ground turmeric and red curry paste
• 1 onion, cut in half from root to stem and sliced 1/4 inch thick
• 1 small butternut squash, peeled, seeded, cut into wedges and sliced 1/2-inch thick
• 2 medium parsnips or carrots, sliced on the bias into 1/2-inch ovals
• 1 small turnip or rutabaga, cut in into wedges and sliced into 1/2-inch thick pieces
• 2 cups vegetable stock or chicken stock
• 1 1/4 teaspoons fine sea salt
• 1 cup raw cashew pieces
• 1/4 cup chopped dried mango, optional
• 20 fresh basil leaves

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