Acorn Squash Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming curry of acorn squash simmered in coconut milk with tamarind, ginger, and warming spices like turmeric and coriander. A vegetarian soul-warming fall and winter main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons tamarind pulp
- 1 tablespoon avocado oil
- 1 medium onion (minced)
- 2 inch piece of ginger (minced)
- 3 cloves garlic (minced)
- 2 teaspoons ground coriander
- 1 teaspoon EACH: turmeric, cumin, fennel and cayenne
- 1 medium acorn squash (about 2 ½ lb cubed (see notes))
- 14 ounce can of coconut milk
- 2 cups stock or water
- 1 teaspoon sea salt
- Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 189mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1394mg
- Calcium
- 130mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.