Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple and spicy curry that tastes great with steamed sticky rice, wide noodles, or naan bread. Serve with a dollop of mozzarella (burrata, if you have it) to cut the spicy. Or serve plain. Very easy to make ahead and makes a great lunch! Trust your gut with seasonings; you can always add more as you go on and cooking will deepen the flavors. Curry will thicken as it cools.



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


Instructions Checklist
  • Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.

  • Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.

  • Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.

  • Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.

Nutrition Facts

235 calories; protein 5g; carbohydrates 20.5g; fat 17g; sodium 94.9mg. Full Nutrition