30-Minute Squash Coconut Curry

• garlic cloves↗6
• ground ginger↗2 tablespoon
• olive oil↗2 teaspoon
• curry powder and chili powder↗1 teaspoon
• turmeric powder and cayenne pepper↗0.5 teaspoon
• peeled, diced squash (used kabocha – butternut also works)5
• canned thick coconut milk↗1
• red curry paste (used Massaman paste)↗3 tablespoon
• creamy peanut butter↗3 tablespoon
• honey↗0.5 tablespoon
• canned roasted diced tomatoes2
• light bulgur, raw↗1.25 cup
• cilantro for garnish↗

Step-by-step instructions

1. 1

   Prepare the bulgur according to the package instructions. Set aside.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Sauté for 2‑3 minutes until softened and fragrant.

3. 3

   Sprinkle the dry spices (curry, chili, turmeric, cayenne pepper) over the squash and toss. Pour the coconut milk into the skillet and whisk in the curry paste, peanut butter, and honey until smooth. Add the spiced squash and tomatoes. Cover and simmer 10‑15 minutes until the squash is tender but not falling apart. Remove from heat and let stand 10 minutes (the sauce will thicken).

4. 4

   Add the bulgur to the skillet and mix well, or serve the curry over separate portions of bulgur. Add the chopped cilantro just before serving.