Acorn Squash Curry Recipe
User Reviews
4.9
78 reviews
Excellent
Acorn Squash Curry Recipe
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This acorn squash curry is a feel-good fall and winter dinner. Creamy coconut, tender acorn squash, and tangy tamarind blend together harmoniously with zesty ginger and warming spices to create this satisfying, soul-warming dish.
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Ingredients
- 2 2 tablespoons tamarind pulp
- 1 1 tablespoon avocado oil
- 1 1 medium onion minced
- 2 2 inch piece of ginger minced
- 3 3 cloves garlic minced
- 2 2 teaspoons ground coriander
- 1 1 teaspoon EACH: turmeric, cumin, fennel and cayenne
- 1 1 medium acorn squash about 2 ½ lb cubed (see notes)
- 14 14 ounce can of coconut milk
- 2 2 cups stock or water
- 1 1 teaspoon sea salt
- Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
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Instructions
- Place the tamarind pulp in a small bowl and pour in about a ¼ cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes)
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. Add the ginger and garlic and cook for 1 minute. Add the coriander, turmeric, cumin, fennel, and cayenne and let them toast for 1 minute.
- Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes.
- Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings.
Notes
- Don't worry about peeling the acorn squash. The skin softens when it cooks.
- To roast the seeds, remove them from the membrane, toss them with a little oil and sea salt, and roast in your oven at 350 degrees Fahrenheit for about 15-20 minutes.
- Depending on the tamarind you buy, some will have lots of seeds and others none at all.
Nutrition Information
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Serving
1 serving = ¼ of the recipe
Calories
343kcal
(17%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
610mg
(25%)
Potassium
774mg
(22%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
399IU
(8%)
Vitamin C
18mg
(20%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 343kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 610mg | 25% |
| Potassium | 774mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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