There is no way to make this squash coconut curry sound as seriously delicious as it is.
And yes, I know. I made curry again. It’s becoming a problem. Like, I haven’t made anything in recent memory that wasn’t some unusual use of cauliflower or a vegetarian curry. I think I might have even combined my two loves not that long ago. Helppp. Leave me some inspiration in the comments or something. My blog is dying a slow and happy curry death.
If I could only ever make one meal at home for the rest of forever, I would choose curry – vegetarian, extra saucy, with cilantro all over it. Oh wait, is that what this is? Ok. Yeah.
The curry variations that I make, and have been making for a long time, aren’t really real curries. This is obvious because 1) they don’t taste like my favorite Indian restaurant, and 2) sometimes I go on YouTube and watch videos about Indian home cooking (where did those four hours go?), and their curries are just way better. When I watch these women cook, I feel overwhelmed and entranced and inspired to go find star anise and kaffir lime leaves and cardamom pods. Isn’t there something about cooking videos on YouTube, anyways? Like some kind of magnetism that just pulls you in? Where even if you kind of don’t really like it, you find yourself loving it? Food. We just love food.
But anyways. My motivation for finding the ingredients for real curry melts away reeeal fast when it’s a billion degrees outside and I literally can’t drive myself anywhere.
So I just stay home and turn on the fan and make my own 30-minute curry. Happy.
I don’t mean to bad-mouth squash, my most beloved vegetable of the last year, but I did crave a replacement of sweet potatoes as I was making this. In case I haven’t already obnoxiously made it known to the world, I haven’t found any orange sweet potatoes here in the Philippines. Purple sweet potatoes? Yes. They’re here. And thaaat’s kinda cool. But of course I don’t want purple when I can actually have a ready supply of purple. Of course I have to go and want orange. Sometimes I am frustrating.
I promise to try to make a purple sweet potato recipe before we leave the Philippines. Just to show you.
It turns out squash is also really good in this curry. I mean, I knew it would be because I’ve been eating squash like crazy this year, but this squash lovin’ takes it to a whole new level. The creamy, peanutty curry sauce is perfect with that tender, delicate squash. That is vegetable heaven right there.
By the way, bulgur? It’s in here. I mixed it in with everything. It sounds way more scary than it is but if you’ve never tried it, this is your time. Think healthier, nuttier rice that cooks in 15 minutes.
The fire roasted tomatoes were a total last minute decision but Helloooo Yummy. I was so glad I had a few cans of those on hand from my recent purchase of every fire-roasted tomato can in the whole store escapade. I’ve learned that certain things are hard to find in the Philippines, so when you find what you want, you’ve gotta act. And I mean fill-your-cart-full act.
All things considered, I will definitely be eating curry forever.
This 30 minute squash coconut curry is fast, easy, and super healthy. With coconut milk, curry paste, peanut butter, cilantro, tomatoes, and squash.
- 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
- 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.
Depending on your curry paste, you might want to add a little extra salt. Three tablespoons of Massaman curry paste was just spicy enough to give it a little kick, but if you don’t like spicy, go easy on the curry paste or choose a mild variety.
This makes 6 (HUGE and very filling) servings.
Here’s how I cut my squash.
- Category: Dinner
- Cuisine: Indian
Keywords: squash coconut curry, coconut curry, vegetarian curry