This is a 30 minute squash coconut curry that is fast, easy, super healthy and yummy to warm up you Autumn evenings. Remember you can adjust the heat of the chili according to the requirements of the family.
For this curry you will need:
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
5-6 cups peeled, chopped butternut squash
1 15-ounce can thick coconut milk
3 tablespoons red curry paste (a Massaman curry paste)
3 tablespoons creamy almond butter
1/2 tablespoon honey
2 15-ounce cans fire roasted diced tomatoes
1 1/4 cup light bulgur, uncooked
cilantro for topping
First cook bulgur wheat according to package directions and set aside. Then heat the olive oil in a large skillet adding the garlic and ginger. Sauté for 2-3 minutes, until soft. Sprinkle the dry seasonings (curry, chili, turmeric, and cayenne) over the squash and toss to cover it all. Pour the coconut milk into the skillet and whisk the curry, almond 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 so the sauce thickens. Finally add the bulgur a mix in or serve the curry over individual servings of bulgur. Sprinkle with chopped cilantro just before serving.