This Coconut Acorn Squash Curry is a feel good fall and winter dinner recipe that is naturally vegan + paleo + Whole30 + so delicious. It reheats great so make extra for lunch!
Hello, friends! It's that time again … Throwback Thursday is here! These #tbt posts have been showing up here for more than a year now.
I might have mentioned before that these are some of my favorite posts on TEM. I love going back in time to remake and reshare recipes with you. The original recipe for this acorn squash curry was written so badly and the photos were so ugly that, in a moment of embarrassed omgeee did I really write that, I took the post offline.
Make sure you scroll down to the bottom of the post to see the yellow shlop that I took a picture of. Trust me, it's worth it for the laugh!
Even though the original photos were t.e.r.r.i.b.l.e. the recipe has always 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.
Original post date: November 26th, 2011
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 colours, they'll spend weeks sitting on my kitchen counter. They remind me of the seasonal table centrepiece 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.
It is a girlfriend of mine whom I must thank for this recipe. Thanks, Sally! The coconut, squash, and tamarind all blend together to create a rich, thick curry. The chunks of ginger and spicy chillies 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!
If you make this Coconut Acorn Squash Curry make sure to snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 tablespoons tamarind pulp
- 1 tablespoon grape seed oil
- 1 medium onion, minced
- 1 2-inch piece of ginger, minced
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon each: turmeric, cumin, fennel and cayenne
- 1 medium acorn squash, about 2½ lbs. cubed (see notes)
- 1 - 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.
- 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, 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.
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 for about 15-20 minutes.
Adapted from The Kitchn
The original photos of this Coconut Acorn Squash Curry:
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.
More delicious curries:
Chickpea, Tofu, and Eggplant Curry
Creamy Coconut Lentil Curry
Creamy Coconut Vegetarian Korma
Easy Butter Chicken
Loaded Vegan Butter “Chicken”
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
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!
Thanks!
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 !
Hey Andy,
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 🙂