Coconut Acorn Squash Curry
This coconut acorn squash curry is a feel-good fall and winter dinner recipe that is so delicious. It reheats great so make extra for lunch!
Do you have a certain vegetable that you never know what to do with? Mine is squash. While I love their knobby skin and their bright autumn colors, they'll spend weeks sitting on my kitchen counter. They remind me of the seasonal table centerpiece of my youth; pretty but inedible.
Every year I do my best to work a few into my meals, this year has been no exception. So far I've eaten a Curried Pumpkin Soup, some Chickpea and Pumpkin Fritters, Chocolate and Pumpkin Cupcakes, and a Pecan Pumpkin Cake that I haven't yet, but plan to, share with you. Still, the squashes keep on coming. Last week, I received two delicata squash in my farmers market box; this week I was given an acorn squash. All three sit together on my kitchen counter, providing surprisingly little inspiration.
You may get the feeling that I don't like squash. On the contrary, I quite enjoy it. It's just that I have to work a little harder to feel enthusiastic about cooking it.
This recipe has long been a favorite of mine. It's a delicious bowl of warm you up to your core and the perfect cozy meal for these getting chilly nights.
It is a girlfriend of mine whom I must thank for originally sharing the recipe with me. Thanks, Sally! The coconut, squash, and tamarind all blend together to create a rich, thick curry. The chunks of ginger and spicy chilies worked their magic and warmed me in no time. Adjust the chillis according to your own tolerance. I like it hot.
Now for those two delicata squash sitting on my counter. If you have any ideas about what I should do with them, let me know!
Popular Curry Recipes:
- Creamy Coconut Chicken Curry
- Butter Turkey Curry
- Coconut Lentil Curry
- Autumn Roasted Pumpkin Curry
- Indian Meatball Curry
Acorn Squash and Coconut Curry
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoons tamarind pulp
- 1 tablespoon avocado oil
- 1 medium onion, minced
- 2 inch piece of ginger, minced
- 3 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon each: turmeric, cumin, fennel and cayenne
- 1 medium acorn squash, about 2 1/2 lbs. cubed (see notes)
- 14 ounce can of coconut milk
- 2 cups stock or water
- 1 teaspoon sea salt
- Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
- 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 tablespoons tamarind pulp
- 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.1 tablespoon avocado oil, 1 medium onion, 2 inch piece of ginger, 3 cloves garlic, 2 teaspoons ground coriander, 1 teaspoon each: turmeric, cumin, fennel and cayenne
- 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.1 medium acorn squash, 14 ounce can of coconut milk, 1 teaspoon sea salt, 2 cups stock or water
- 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.Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
Sooo yummy! What a cool way to use acorn squash and the seeds. The self-made ones complete the dish perfectly. Next time, I think I am going to add mushrooms and maybe chickpeas. What other veggie do you think might complement the squash well?
Tasty easy peasy Sunday Fall lunch! Enjoyed producing this fine soup. My additions were a slight increase in the amount of spices except for salt…which I used a salt replacement. My choice of squash was blue vintage Hubbard. Used the meaty pulp as well as exterior skin. I had in my freezer my homemade coconut milk and veggie broth on hand—both were a delicious enhancement! This recipe will grace our table again! Thank you for sharing the recipe.
Thanks for sharing this recipe! I tried this at Takoi in Detroit and keep craving it. They add sweet potatoes and sultana raisins with Thai basil. So good. Can I use green curry paste?
Oh I like the idea of adding raisins! Green curry paste will change the color, but it will still be delicious.
My new favorite recipe! I don’t cook a lot so I found this a little intimidating but it turned out perfectly. I’ll be making it again for sure. Do you know if I can feeeze it?
I’m so happy to hear that the recipe was a hit! And yes, it freezes beautifully!
Smells amazing, but should have trusted my instincts when I thought, “There’s no way an acorn squash skin will soften enough to eat”. Instead I had to eat around chunks of bark. I think it would be excellent with something like delicata squash though.
I always eat the skin of acorn squash. It is more firm than the soft insides, but I love the contrast. If it’s not for you, you can always peel the squash before using it in this recipe. 🙂
Are the spices meant to be powdered or whole?
Delicious recipe, but annoying website. The page constantly reloads itself on my ipad and I have to keep scrolling back down to the recipe.
I’m sorry that was happening to you! I’ll check on that and do my best to fix it.
When do we add in the tamarind? I’m not seeing it in the directions.
I’m so sorry I missed that! I’ve updated the recipe. You add it at the same time you add the coconut milk. 🙂
Thanks for posting this, it helped me use acorn squash in curry. Too lazy, used paste and added broccoli and shallots. 🙂
You’re so welcome!
About the fennel… there’s the “root” fennel, the tops of the root (that look like dill) and then there’s fennel seed. Since the recipe calls for only a teaspoon, can I assume it requires the seed?
Can’t wait to try this in the fall!
Yes! That is what I meant. Fennel seeds. Ground if you have them. 🙂
Any substitutions for the tamarind pulp?
Tamarind is a tart tasting. I bet a squeeze of lime at the end would do the trick. 🙂
Love you new food blog Kristen! Will try out some of the recipes !
Thanks so much! Hope you’re doing great down in sunny Costa Rica!!
I will definetely try that one. Thanks for a detailed explanation =)
Awesome! No prob at all 🙂