4.9 from 52 votes
Acorn Squash Curry Recipe
This Acorn Squash Curry features tender cubed acorn squash simmered in a spiced blend of tamarind, coconut milk, and aromatic seasonings such as coriander, turmeric, cumin, and cayenne pepper. The coconut milk adds a creamy texture that balances the earthiness of the squash and the tangy notes from tamarind. Finished with optional garnishes like cilantro and roasted pumpkin seeds, this curry pairs well with rice or cauliflower rice for a hearty meal.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings
Calories:
343 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 2 tablespoons tamarind pulp
- 1 tablespoon avocado oil
- 1 medium onion minced
- 2 inch ginger minced, piece
- 3 cloves garlic minced
- 2 teaspoons ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 1 teaspoon fennel
- 1 teaspoon cayenne pepper
- 1 medium acorn squash about 2 ½ lb cubed (see notes)
- 14 ounce coconut milk canned
- 2 cups stock or water
- 1 teaspoon salt sea salt
- cilantro optional garnishes; bonus points if roasting acorn squash seeds
- lime
- Chili pepper
- cayenne pepper
- pumpkin seeds
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.
Cup of Yum
Notes
- Peeling the acorn squash is unnecessary since the skin softens upon cooking.
- Roast removed squash seeds tossed with oil and sea salt at 350°F for 15–20 minutes for a crunchy garnish.
- Tamarind pulp can vary in seed content; ensure all seeds are removed after soaking for a smooth curry texture.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 343
% 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.