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–+ servings
A bowl of acorn squash curry on a black table.

Acorn Squash Curry with Coconut Milk and Tamarind

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Cubed acorn squash simmered in coconut milk with ginger, garlic, and a scratch spice blend, soured with tamarind. One pot, 30 minutes, and no curry powder needed.

Ingredients

  • 2 tablespoons tamarind pulp
  • 1 tablespoon avocado oil
  • 1 medium yellow onion, minced
  • 2 inch piece of ginger, minced
  • 3 cloves garlic, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon EACH: ground 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

Instructions 

  • Place the tamarind pulp in a small bowl and add about a ¼ cup of hot tap water. Mash it with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove any seeds.
    2 tablespoons tamarind pulp
  • Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until 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 yellow onion, 2 inch piece of ginger, 3 cloves garlic, 2 teaspoons ground coriander, 1 teaspoon EACH: ground turmeric, cumin, fennel, and cayenne
  • Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and sea salt to the pot. Bring to a boil, then 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 and any or all of the toppings.
    Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds
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