Skip to content
Headquarters
4575 S 5th St, Milwaukee, WI 53207
Email
wondering@tops.org
Call
1 (800) 932-8677
×

Home > Recipes of the Month > Squash Curry

SquashCurry-1

Squash Curry   

Prep time: 5 min. Total time: 40 min. Servings: 2

Curries are flavorful dishes that are traditional main entrees in India. Many types of curry taste great loaded up with veggies, though adding fish or poultry is also common.  

This month’s recipe also offers a little taste of the Global Recipes series, which kicks off in the March/April issue of TOPS News. Keep an eye on your mailbox for your issue and get ready to travel the world via your palate — no suitcase required. 

Want more great recipes? See all of our Recipes of the Month.

Ingredients

  • 2 t. olive oil  
  • 1 T. garlic powder   
  • 1 T. ground ginger   
  • 3 c. butternut or acorn squash, chopped or cubed  
  • 2 T. curry powder (yellow or red)   
  • 2 t. turmeric     
  • 1 (15 oz.) can light coconut milk  
  • 2 t. honey or agave  
  • 1 c. carrots, diced or sliced  
  • 1 c. red or yellow potatoes, chopped   
  • 1 c. broccoli    
  • 1 c. white, brown or cauliflower rice (optional)  
gf-vegan-bw-icon

Directions

  1. Warm the olive oil in a large skillet, then add the garlic powder and ginger. Stir for 1–2 minutes.  
  2. Meanwhile, put the squash in a bowl with curry powder and turmeric. Make sure the squash is covered evenly with the spices.  
  3. Next, add the coconut milk and honey or agave to the skillet. Whisk until no clumps from the coconut milk remain.   
  4. Put the carrots, potatoes and squash in the skillet. Cover and simmer for 25–30 minutes (or until squash and potatoes are tender).   
  5. Add in the broccoli and cook for another 5 minutes before removing from heat and covering with a lid.  
  6. Let the sauce thicken for 10 minutes, then serve over cooked rice (if desired).  

Nutritional Information

Per serving: (calculated using cauliflower rice) 660 calories (288 from fat), 32 g total fat (18 saturated fat), 5 mg cholesterol, 228 mg sodium, 75 g carbohydrates, 13 g fiber, 22 g sugar, 14 g protein. 
Exchanges: 5 carbs, 3 vegetable, 6 fat, 1 free 

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).

VEGAN recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to make sure the brand you are using does not contain these items in any form.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

Previous Recipes of the Month

Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.

Related Recipes