Acorn Squash & Coconut Curry

barbara lentz


Great veggie curry


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 medium
    onion diced
  • 1 Tbsp
    ginger grated
  • 4 clove
    garlic minced
  • 2 tsp
    ground coriander
  • 1 tsp
    each turmeric, cumin, and curry powder
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    tamarind paste
  • 1 medium
    acorn squash seeded peeled and chopped
  • 2 c
    chicken or veg stock
  • 14 oz
    can coconut milk
  • ·
    salt to taste
  • ·
    slivered almonds & cilantro for garnish

How to Make Acorn Squash & Coconut Curry


  1. Place 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.
  2. Pour 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
  3. Serve garnished with cilantro and slivered almonds

Printable Recipe Card

About Acorn Squash & Coconut Curry

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Indian

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