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Cook bulgur according to package directions. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.