acorn squash & coconut curry

Recipe by
barbara lentz
beulah, MI

Great veggie curry

yield 2 -4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For acorn squash & coconut curry

  • 2 Tbsp
    olive oil
  • 1 md
    onion diced
  • 1 Tbsp
    ginger grated
  • 4 clove
    garlic minced
  • 2 tsp
    ground coriander
  • 1 tsp
    each turmeric, cumin, and curry powder
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    tamarind paste
  • 1 md
    acorn squash seeded peeled and chopped
  • 2 c
    chicken or veg stock
  • 14 oz
    can coconut milk
  • salt to taste
  • slivered almonds & cilantro for garnish

How To Make acorn squash & coconut curry

  • 1
    Place the oil in a large pot. Saute the onion, garlic and ginger until softened. Mix the spices together with the brown sugar and add to the pan.
  • 2
    Pour in the stock, Tamarind paste and coconut milk. Add the squash. Bring to a boil. Reduce to a simmer and simmer until squash is tender. Taste and adjust for salt
  • 3
    Serve garnished with cilantro and slivered almonds

Categories & Tags for Acorn Squash & Coconut Curry:

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