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Squash coconut curry with creamy coconut sauce, tomatoes, squash, bulgur, and cilantro in a bowl

Squash Coconut Curry with Coconut Milk and Tomatoes

Squash Coconut Curry is a creamy, hearty curry with tender squash, a rich coconut sauce, and balanced warm spices. It is an easy comforting meal for weeknights or whenever you want a satisfying plant-forward dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 367
Ingredients Method Notes

Ingredients
  

Aromatics
  • 6 cloves garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons olive oil
Spices
  • 1 teaspoon each curry powder and chili powder
  • 1/2 teaspoon each turmeric and cayenne pepper
Curry
  • 5-6 cups peeled, chopped squash
  • 1 15-ounce can thick coconut milk (425 g)
  • 3 tablespoons red curry paste
  • 3 tablespoons creamy peanut butter
  • 1/2 tablespoon honey
  • 2 15-ounce cans fire roasted diced tomatoes (850 g total)
Serving
  • 1 1/4 cup light bulgur, uncooked
  • cilantro for topping

Method
 

Preparation
  1. Cook the bulgur following the package directions, then set it aside.
Cooking
  1. Warm the olive oil in a large skillet over medium heat. Add the garlic and ginger and cook for 2-3 minutes until softened and fragrant.
  2. Coat the squash with the curry powder, chili powder, turmeric, and cayenne pepper.
  3. Add the coconut milk to the skillet. Whisk in the curry paste, peanut butter, and honey until the mixture is smooth.
  4. Add the seasoned squash and tomatoes to the skillet. Cover and simmer for 10-15 minutes, until the squash is tender but still holds its shape.
  5. Remove the skillet from the heat and allow it to rest for 10 minutes so the sauce can thicken.
Serving
  1. Stir the bulgur into the skillet until combined, or serve the curry over individual portions of bulgur. Finish with chopped cilantro before serving.

Notes

The amount of salt needed may vary depending on the curry paste used. Three tablespoons of Massaman curry paste provides a mild kick, but those who prefer less heat can use less curry paste or choose a mild variety. This recipe makes 6 large, filling servings.