Coconut Squash Curry (Vegan) recipe

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Ingredients

1 large kuri squash, peeled and cut into 3/4-inch pieces
2 tablespoons vegan butter (such as Earth Balance®)
1 tablespoon olive oil
1 yellow onion, chopped
½ cup chopped green pepper
2 tablespoons minced ginger
3 cloves garlic, minced
3 tablespoons tamari (gluten-free soy sauce)
1 tablespoon curry paste
1 (14 ounce) can coconut milk, or more to taste

Nutrition Info

312.5 calories
carbohydrate: 33.4 g
cholesterol: : -
fat: 20.3 g
fiber: 6.2 g
protein: 5.8 g
saturatedFat: 13.8 g
servingSize: -
sodium: 610.3 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add squash, cook until tender, about 10 minutes. Drain.

  2. Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This coconut squash curry is a favorite of mine, especially among my vegan friends. It's great to serve over a bed of spinach or with rice.

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