30-Minute Squash Coconut Curry
Try this 30-Minute Squash Coconut Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 2 teaspoons olive oil
- 3 tablespoons creamy peanut butter
- 6 cloves garlic
- 2 tablespoons minced ginger
- 1/2 tablespoon honey
- 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 too)
- 1 15- ounce can thick coconut milk
- 3 tablespoons red curry paste (i used massaman curry paste)
- 2 15- ounce cans fire roasted diced tomatoes
- 1 1/4 cup light bulgur uncooked
- cilantro for topping
- Carbohydrate 4.10503750103301 g
- Cholesterol 0 mg
- Fat 3.94229999943043 g
- Fiber 0.566765620339849 g
- Protein 2.11334843757499 g
- Saturated Fat 0.780729999925389 g
- Serving Size 1 1 Serving (15g)
- Sodium 2.34281250053064 mg
- Sugar 3.53827188069316 g
- Trans Fat 0.198744999993451 g
- Calories 56 calories
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.
