Squash Coconut Curry

Name: Squash Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 1 x
Cuisine: indian
Ingredients: 6 cloves garlic; 2 tablespoons minced ginger; 2 teaspoons olive oil; 1 teaspoon each curry powder and chili powder; 1/2 teaspoon each turmeric and cayenne pepper; 5-6 cups peeled, chopped squash (I used kabocha – butternut would be good, too); 1 15-ounce can thick coconut milk; 3 tablespoons red curry paste (I used Massaman curry paste); 3 tablespoons creamy peanut butter; 1/2 tablespoon honey; 2 15-ounce cans fire roasted diced tomatoes; 1 1/4 cup light bulgur, uncooked; cilantro for topping

4.80 (26)

⏱ 30 mins 🍽 6 1 x 🌶 indian 🏷 Main course

This vibrant Indian curry is a speedy and nutritious dinner option. It combines squash with a rich, creamy sauce made from coconut milk, red curry paste, and peanut butter, all simmered with fire roasted tomatoes. Served over light bulgur and finished with fresh cilantro, it delivers a satisfying meal in only 30 minutes.

Ingredients

6 cloves garlic
2 tablespoons minced ginger
2 teaspoons olive oil
1 teaspoon each curry powder and chili powder
1/2 teaspoon each turmeric and cayenne pepper
5-6 cups peeled, chopped squash (I used kabocha – butternut would be good, too)
1 15-ounce can thick coconut milk
3 tablespoons red curry paste (I used Massaman curry paste)
3 tablespoons creamy peanut butter
1/2 tablespoon honey
2 15-ounce cans fire roasted diced tomatoes
1 1/4 cup light bulgur, uncooked
cilantro for topping

Method

Prepare the bulgur by following the instructions on its package. Once done, set it aside.
Place a large skillet on the heat and warm the 2 teaspoons olive oil. Cook the 6 cloves garlic and 2 tablespoons minced ginger for 2-3 minutes until they become fragrant and soft.
Coat the 5-6 cups chopped squash with the dry spices: 1 teaspoon each curry powder and chili powder, and 1/2 teaspoon each turmeric and cayenne pepper. Pour the 15-ounce can coconut milk into the skillet. Whisk in 3 tablespoons red curry paste, 3 tablespoons peanut butter, and 1/2 tablespoon honey until smooth. Add the seasoned squash and the 2 cans fire roasted tomatoes. Cover the skillet and let it simmer for 10-15 minutes until the squash is tender. Take it off the heat and allow it to rest for 10 minutes.
Stir the prepared bulgur into the curry in the skillet, or spoon the curry over separate bowls of bulgur. Top with chopped cilantro just before you serve.

Nutrition (per serving)

Sodium417 mg

Recipe details

CategoryMain course

Cuisineindian

AuthorPinch of Yum