30-Minute Squash Coconut Curry
This 30 minute squash coconut curry is fast, easy, and super healthy. With coconut milk, curry paste, peanut butter, cilantro, tomatoes, and squash.
Ingredients
6 servings
Instructions
- Cook bulgur according to package directions. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
- Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
- Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.
Nutrition per serving
367kcal
💰 Cost Estimate
Total Ingredients
$1344.00
$1344.00
Per Serving
$224.00/serving
$224.00/serving
🏠 Savings
~$2688.00 vs buying!
~$2688.00 vs buying!
📋 Price Breakdown (77% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| garlic | 6 cloves | $1185.00 |
| minced ginger | 2 tbsp | $33.00 |
| olive oil | 2 tsp | $14.00 |
| each curry powder and chili powder | 1 tsp | $18.00 |
| each turmeric and cayenne pepper | 0.5 tsp | $7.00 |
| -6 cups peeled | 5 | - |
| -ounce can thick coconut milk | 1 | $5.00 |
| red curry paste | 3 tbsp | $6.00 |
| creamy peanut butter | 3 tbsp | $23.00 |
| honey | 0.5 tbsp | $9.00 |
| -ounce cans fire roasted diced tomatoes | 2 | $44.00 |
| light bulgur | 0.25 cup | - |
| cilantro for topping | - | - |
*Estimated market prices, may vary by region
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