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Roasted Acorn Squash Curry with Coconut Milk

Roasted acorn squash curry with coconut milk is a cozy and flavorful dish that blends the sweetness of roasted squash with creamy coconut milk and warm spices.
Course Dinner Lunch
Cuisine Indian
Diet Gluten Free
Keyword acron squash curry with coconut mlik
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 medium acorn squash halved, seeds removed, and cut into cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/2 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 tsp cumin seeds option
  • 1/4 tsp black mustard seeds option
  • 2-3 curry leaves option
  • 1/4 teaspoon cayenne pepper or chili powder optional for heat
  • 1 can 14 oz coconut milk
  • 1/2 cup vegetable broth or water
  • 2 tsp lemon juice
  • Fresh cilantro chopped (for garnish)
  • Cooked basmati rice or naan for serving

Instructions

Roast the Acorn Squash

  • Preheat the oven to 400°F (200°C).
  • Toss the acorn squash cubes in olive oil, salt, and pepper.
  • Place the squash on a baking sheet lined with parchment paper and roast for 25-30 minutes or until golden and tender. Flip halfway through for even roasting. Once done, set aside.

Prepare the Curry Base

  • In a large pan, heat the vegetable oil over medium heat.
  • Add the curry leaves, cumin, mustard seeds, chopped onions and sauté until soft and translucent, about 5-7 minutes.
  • Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.

Add Spices

  • Add the curry powder, turmeric, cayenne pepper, or chili powder (if used) to the onion mixture. Stir and cook for 1-2 minutes to toast the spices and enhance their flavor.

Add Coconut Milk

  • Pour in the coconut milk and vegetable broth or water, stirring to combine.
  • Bring the mixture to a simmer, allowing the flavors to meld together for 5-10 minutes.
  • -Add lemon juice.
  • If you prefer a thicker curry, you can reduce the sauce by simmering it for a few extra

Add Roasted Squash

  • Gently add the roasted acorn squash to the curry, stirring carefully so the squash retains its shape.
  • Let the curry simmer for 5-10 minutes to warm through.

Adjust Seasoning

  • Taste and adjust the Seasoning.

Serve

  • Serve the curry over basmati rice or with naan, and garnish with fresh cilantro.