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

Squash Coconut Curry with Coconut Milk and Red Curry Paste

Squash coconut curry is a creamy, hearty curry with tender squash, rich coconut sauce, and warm layers of spice. It is a comforting skillet meal perfect for a flavorful weeknight dinner.
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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
  

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

Method
 

Preparation
  1. Prepare the bulgur following the package instructions, then set it aside.
  2. 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.
Cooking
  1. Coat the squash with the curry powder, chili powder, turmeric, and cayenne pepper.
  2. Add the coconut milk to the skillet, then whisk in the curry paste, peanut butter, and honey until the mixture is smooth.
  3. 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.
  4. Take the skillet off the heat and allow the curry to stand for 10 minutes so the sauce can thicken.
Serving
  1. Stir the bulgur into the skillet mixture, or spoon the curry over individual portions of bulgur.
  2. Finish with chopped cilantro just before serving.

Notes

Depending on the curry paste used, additional salt may be needed. Three tablespoons of Massaman curry paste provided a mild kick, but reduce the amount or choose a milder variety if less spice is preferred. This recipe makes 6 large, very filling servings. The squash preparation method is shown in the original source.