Vegan Coconut Curry Squash


Being Catholic-ish, I gave up #selfies for Lent. It hasn’t been easy with all the weddings, bar mitzvahs (it was my first, and awesome and terrifying at the same time), and times I looked absolutely gorgeous and wanted to share via social media. But I’ve kept good so far. 

Besides my urge to succumb to the pressure of always being camera ready #21CenturyProblems, Catholics are supposed to stay meat free during Fridays in Lent, which is not always the easiest and can cause a lot of guilt over something like, ” Oh no, were those bacon bits on my salad really bacon?” With the exception of the Friday wedding I just went to, I find that sometimes it is difficult to stay meat free on Fridays, but still feel that nagging of having to keep Lent. And being allergic to fish and shellfish, I can’t make due with a fish and chips on a Lenten Friday. 

So I made this tasty little dish.  I constantly have a craving for Thai food, especially panang curry. It’s pretty easy, takes only about 30 minutes to whip up, serves 6 large portions, and the left overs reheat really well. 

Coconut Curry Squash
all I can say is nom nom nom

What You’ll Need:

  • 6 cloves garlic
  • 2 tbs minced ginger
  • 2 tsps coconut oil or olive oil
  • 1 tsp curry powder
  • 1 tsp chili powder
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • 5-6 cups peeled, chopped butternut squash or sweet potatoes are really good too. 
  • 1 15-ounce can thick coconut milk
  • 3 tbs red curry paste 
  • 3 tbs creamy peanut butter
  • ½ tbs honey
  • 2 15-ounce cans fire roasted diced tomatoes
  • 1¼ cup quinoa or bulgur, uncooked
  • cilantro for topping

Now Let’s Get Cooking:

  1. Cook quinoa or bulgur according to package directions. Set aside.
  2. Heat the coconut or olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
  3. Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash, in a separate mixing bowl, and toss to combine.
  4. 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 canned tomatoes (no need to drain tomatoes).
  5. 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).
  6. Add the quinoa to the skillet and mix well, or serve the curry over individual servings of quinoa. Add chopped cilantro just before serving.

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