acorn squash & coconut curry
Great veggie curry
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 tablespoon ginger grated
- 4 cloves garlic minced
- 2 teaspoons ground coriander
- 1 teaspoon each turmeric, cumin, and curry powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste
- 1 medium acorn squash seeded peeled and chopped
- 2 cups chicken or veg stock
- 14 ounces can coconut milk
- salt to taste
- slivered almonds & cilantro for garnish
How To Make acorn squash & coconut curry
-
Step 1Place 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.
-
Step 2Pour 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
-
Step 3Serve garnished with cilantro and slivered almonds
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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