Creamy Butternut Squash Red Curry [ Paleo - AIP ]

INGREDIENTS

For the curry sauce:

2 tbsp

coconut oil

large shallot (about 3 ounces), minced

(1-inch) knob fresh ginger, peeled and shredded

3 cloves

garlic

1 14 ounce can

full fat coconut milk

Juice of 2 oranges

Juice of 1 lime

2 tsp

turmeric powder

1/2 tsp

cinnamon powder

1/2 tsp

fine sea salt

1 stick

lemongrass, cut in half lengthwise

2 lb

chopped butternut squash

1/2 lb

chopped red beets

1/2 lb

broccolini

lime and chopped fresh cilantro, for garnish