30-Minute Squash Coconut Curry

30-Minute Squash Coconut Curry could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 429 calories, 10g of protein, and 23g of fat each. For $1.55 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a budget friendly side dish. Head to the store and pick up creamy peanut butter, squash, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. This recipe is typical of Indian cuisine. Plenty of people made this recipe, and 288 would say it hit the spot. It is brought to you by Pinch of Yum. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. Try 30 Minute Coconut Curry, Easy 20-Minute Coconut Curry Shrimp, and 30-Minute Coconut Curry Chicken and Vegetables for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1¼ cup light bulgur, uncooked

1 15-ounce can thick coconut milk

½ teaspoon each turmeric and cayenne pepper

1 teaspoon each curry powder and chili powder

cilantro for topping

3 tablespoons creamy peanut butter

2 15-ounce cans fire roasted diced tomatoes

6 cloves garlic

2 tablespoons minced ginger

½ tablespoon honey

2 teaspoons olive oil

3 tablespoons red curry paste (I used Massaman curry paste)

5-6 cups peeled, chopped squash (I used kabocha - butternut would be good, too)

Equipment:

frying pan

whisk

Cooking instruction summary:

Cook bulgur according to package directions. Set aside.Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.

 

Step by step:


1. Cook bulgur according to package directions. Set aside.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the garlic and ginger.

4. Saute for 2-3 minutes, until soft and fragrant.Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine.

5. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth.

6. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy.

7. Remove from heat and let stand for 10 minutes (the sauce will thicken).

8. Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur.

9. Add chopped cilantro just before serving.


Nutrition Information:

Quickview
428k Calories
9g Protein
23g Total Fat
51g Carbs
29% Health Score
Limit These
Calories
428k
21%

Fat
23g
36%

  Saturated Fat
16g
102%

Carbohydrates
51g
17%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
276mg
12%

Get Enough Of These
Protein
9g
20%

Vitamin A
14232IU
285%

Manganese
1mg
98%

Fiber
11g
45%

Vitamin C
30mg
37%

Magnesium
128mg
32%

Phosphorus
232mg
23%

Potassium
800mg
23%

Vitamin B3
4mg
23%

Iron
4mg
22%

Copper
0.43mg
21%

Vitamin B6
0.4mg
20%

Vitamin E
2mg
19%

Folate
57µg
14%

Vitamin B1
0.22mg
14%

Calcium
141mg
14%

Vitamin B5
1mg
10%

Zinc
1mg
10%

Selenium
6µg
9%

Vitamin B2
0.07mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

Jewish Food Latkes: A pancake-like structure not to be confused with anything the House of Pancakes would put out. In a latke, the oil is in the pancake. It is made with potatoes, onions, eggs and matzo meal. Latkes can be eaten with apple sauce but NEVER with maple syrup. There is a rumour that in the time of the Maccabees they lit a latke by mistake and it burned for eight days. What is certain is you will have heartburn for the same amount of time. It`s a GOOD thing. Matzo: The Egyptians` revenge for leaving slavery. It consists of a simple mix of flour and water - no eggs or flavour at all. When made well, it could actually taste like cardboard. Its redeeming value is that it does fill you up and stays with you for a long time. However, it is recommended that you eat a few prunes soon after. Kasha Varnishkes: One of the little-known delicacies which is even more difficult to pronounce than to cook. It has nothing to do with varnish, but is basically a mixture of buckwheat and bow-tie macaroni . Why a bow-tie? Many sages discussed this and agreed that some Jewish mother decided that "You can`t come to the table without a tie." Blintzes: Not to be confused with the German war machine. Can you imagine the N.J. Post 1939 headlines: "Germans drop tons of cheese and blueberry blintzes over Poland - shortage of sour cream expected." Basically this is the Jewish answer to Crepe Suzette. Kishka: You know from Haggis? Well, this ain`t it. In the old days they would take an intestine and stuff it. Today we use parchment paper or plastic. And what do you stuff it with? Carrots, celery, onions, flour, and spices. But the trick is not to cook it alone but to add it to the cholent and let it cook for 24 hours until there is no chance whatsoever that there is any nutritional value left. Kreplach: It sounds worse than it tastes. There is a Rabbinical debate on its origins. One Rabbi claims it began when a fortune cookie fell into his chicken soup. The other claims it started in an Italian restaurant. Either way it can be soft, hard, or soggy and the amount of meat inside depends on whether it is your mother or your mother-in-law who cooked it. Cholent: This combination of noxious gases had been the secret weapon of Jews for centuries. The unique combination of beans, barley, potatoes, and bones or meat is meant to stick to your ribs and anything else it comes into contact with. At a fancy Mexican restaurant I once heard this comment from a youngster who had just had his first taste of Mexican Fried Beans: "What! Do they serve leftover cholent here too?" My wife once tried something unusual for guests: She made cholent burgers for Sunday night supper. The guests never came back. Gefilte Fish: A few years ago, I had problems with my filter in my fish pond and a few of them got rather stuck and mangled. My son looked at them and commented "Is that why we call it `Ge Filtered Fish`?" Originally, it was a carp stuffed with a minced fish and vegetable mixture. Today it usually comprises of small fish balls eaten with horse radish which is judged on its relative strength in bringing tears to your eyes at 100 paces. Bagels: How can we finish without the quintessential Jewish Food, the bagel? Like most foods, there are legends surrounding the bagel although I don`t now any. There have been persistent rumours that the inventors of the bagel were the Norwegians who couldn`t get anyone to buy smoked lox. Think about it: Can you picture yourself eating lox on white bread? Rye? A cracker? Naaa. They looked for something hard and almost indigestible which could take the spread of cream cheese and which doesn`t take up too much room on the plate. And why the hole? The truth is that many philosophers believe the hole is the essence and the dough is only there for emphasis.

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