squash coconut curry

This 30 minute squash coconut curry is fast, easy, and super healthy. With coconut milk, curry paste, peanut butter, cilantro, tomatoes, and squash.

30-Minute Squash Coconut Curry

garlic

ginger

olive oil

curry powder and chili powder

turmeric and cayenne pepper

peeled, chopped squash (I used kabocha – butternut would be good, too)

coconut milk

red curry paste (I used Massaman curry paste)

peanut butter

honey

tomatoes

bulgur,

cilantro

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.

I am all for the quick curries. I am sure curry turns out delicious when you can grind fenugreek leaves and cardamom pods to a paste together in your mortar and pestle... but seriously, buying a jar of curry paste is way more convenient. Love it!

Just made this curry tonight, and it is indeed, as everyone is saying, delicious. It is not, however, a "quick curry." The only way I imagine this could be made in 30 minutes is if you have your garlic, squash, and ginger prepared before starting, or if you had 3-4 people chipping in, or if you've made the dish so many times that you don't have to even think about the ingredients or steps, and even then, it took longer to cook the squash than the advertised 15-minutes. It took more like 25.

I have quite a bit of experience cooking, and going at a regular pace, it took me two hours to make it, even with my wife making the bulgar.

I would recommend this recipe if you want to make a delicious curry, but if you're having guests, leave yourself plenty of time.

This is the first time I made it and it only took 30 minutes - only  because the butternut squash I used took a little longer to cook. 

It was delicious and a crowd pleaser!

Ok, this was one of those dishes I just couldn't stop eating!  I'm in vegan heavan!  My stomach said enough, but my mouth said no way.  Delish!  I also added nutritional yeast flakes to get in some B12, you couldn't taste them, just wanted the vitamins!  Amazing recipe, one my new favorites!

This seriously looks delicious!  Thanks for posting it for us :)

You can never have too much squash or too much curry.I make my one versions of this frequently and always have a squash in pantry. I have never used peanut butter in squash curry so that's something to look forward to.

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30-Minute Squash Coconut Curry

Top 1 squash coconut curry recipes from across the web

The most viewed squash coconut curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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30-Minute Squash Coconut Curry

The most viewed squash coconut curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine