Coconut Curry Squash Recipe

Peel, seed, and cut the squashes into 1-inch cubes so pieces are similar in size for even cooking. Slice the bell pepper into 1/2-inch strips, dice the onion, mince the garlic, and grate the ginger.

Open the coconut milk can and shake gently to recombine cream and liquid. Measure out broth, spices, and remaining ingredients.

Heat oil and bloom spices

In a large wide skillet or Dutch oven, heat 2 tbs coconut oil over medium heat until shimmering. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and beginning to brown, 6–8 minutes.

Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in the curry powder, turmeric, cumin, and red chili flakes and cook 30–60 seconds to bloom the spices, stirring constantly to prevent burning.

Add the cubed squashes and bell pepper to the pot. Stir to coat with the spiced oil and aromatics. Sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1 tsp brown sugar over the vegetables and toss to combine.

Pour in the coconut milk and 1 cup vegetable broth (or water). Stir to combine, bring to a gentle simmer over medium-high heat, then reduce the heat to medium-low so the curry maintains a gentle simmer.

Partially cover the pot and simmer until the squash is tender when pierced with a fork but not falling apart, 18–22 minutes. Stir every 5 minutes to prevent sticking and ensure even cooking. If the curry becomes too thick, add up to 1/4 cup extra broth or water.

Taste and adjust seasoning: add up to 1/2 tsp more salt, more chili flakes for heat, or 1/2 tbs lime juice for brightness. If you prefer a slightly sweeter curry, add another 1/2 tsp brown sugar.

Turn off the heat and stir in 1 tbs fresh lime juice. Let rest 2 minutes so flavors meld. If desired, stir in toasted cashews or peanuts for texture.

Serve the coconut curry squash hot over steamed rice, quinoa, or with flatbread. Garnish with chopped cilantro and an extra squeeze of lime.