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Acorn Squash Curry Recipe

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 343 kcal
Course: Dinner
Cuisine: Indian

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!)

Instructions

    Cup of Yum
  1. 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)
  2. 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.
  3. 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.
  4. 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

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

% 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.