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.
Ingredients
- 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 ½ lb 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!)
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)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!)
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.
Serving: 1 serving = ¼ of the recipe, Calories: 343kcal, Carbohydrates: 27g, Protein: 4g, Fat: 28g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 610mg, Potassium: 774mg, Fiber: 5g, Sugar: 9g, Vitamin A: 399IU, Vitamin C: 18mg, Calcium: 80mg, Iron: 3mg