Squash curry is the perfect guilt-less comfort food. It’s warming, nutritious, packed with flavor and can be whipped up in 30 minutes.

Recipe by: Lindsay with Pinch of Yum


  • 6 cloves garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons olive oil
  • 1 teaspoon each curry powder and chili powder
  • 1/2 teaspoon each turmeric and cayenne pepper
  • 56 cups peeled, chopped squash (I used kabocha – butternut would be good, too)
  • 1 15-ounce can thick coconut milk
  • 3 tablespoons red curry paste (I used Massaman curry paste)
  • 3 tablespoons creamy peanut butter
  • 1/2 tablespoon honey
  • 2 15-ounce cans fire roasted diced tomatoes
  • 1 1/4 cup light bulgur, uncooked
  • cilantro for topping

For full recipe click here.

The featured image by Bernadette Wurzinger from Pixabay is a stock photo meant to represent this dish.