Coconut Squash Curry (Vegan)

This coconut squash curry is a favorite of mine, especially among my vegan friends. It's great to serve over a bed of spinach or with rice.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 313 Calories

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• ½ cup chopped green pepper
• 1 tablespoon curry paste
• 2 tablespoons minced ginger
• 1 large kuri squash, peeled and cut into 3/4-inch pieces
• 2 tablespoons vegan butter (such as Earth Balance®)
• 3 tablespoons tamari (gluten-free soy sauce)
• 1 (14 ounce) can coconut milk, or more to taste

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain.

Step 2

Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.