This coconut squash curry is a favorite of mine, especially among my vegan friends. It's great to serve over a bed of spinach or with rice.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain.

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  • Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.

Cook's Note:

Any type of winter squash will do.

Nutrition Facts

313 calories; protein 5.8g; carbohydrates 33.4g; fat 20.3g; sodium 610.3mg. Full Nutrition
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