30-Minute Squash Coconut Curry
30-Minute Squash Coconut Curry could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 429 calories, 10g of protein, and 23g of fat each. For $1.55 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a budget friendly side dish. Head to the store and pick up creamy peanut butter, squash, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. This recipe is typical of Indian cuisine. Plenty of people made this recipe, and 288 would say it hit the spot. It is brought to you by Pinch of Yum. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. Try 30 Minute Coconut Curry, Easy 20-Minute Coconut Curry Shrimp, and 30-Minute Coconut Curry Chicken and Vegetables for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1¼ cup light bulgur, uncooked
1 15-ounce can thick coconut milk
½ teaspoon each turmeric and cayenne pepper
1 teaspoon each curry powder and chili powder
cilantro for topping
3 tablespoons creamy peanut butter
2 15-ounce cans fire roasted diced tomatoes
6 cloves garlic
2 tablespoons minced ginger
½ tablespoon honey
2 teaspoons olive oil
3 tablespoons red curry paste (I used Massaman curry paste)
5-6 cups peeled, chopped squash (I used kabocha - butternut would be good, too)
Equipment:
frying pan
whisk
Cooking instruction summary:
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.
Step by step:
1. Cook bulgur according to package directions. Set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the garlic and ginger.
4. Saute for 2-3 minutes, until soft and fragrant.Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine.
5. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth.
6. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy.
7. Remove from heat and let stand for 10 minutes (the sauce will thicken).
8. Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur.
9. Add chopped cilantro just before serving.
Nutrition Information:
covered percent of daily need
