By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
330 cal · 30 min
30-Minute Squash Coconut Curry
Recipe GLPRb19d9bd9694957
A vibrant, aromatic curry featuring tender roasted squash simmered in a rich coconut milk sauce infused with warming spices, creamy peanut butter, and fire-roasted tomatoes. The natural sweetness of the squash balances beautifully with the heat from curry and chili powders. Served over or mixed with fluffy bulgur wheat for a complete, satisfying meal. Ready in just 30 minutes with minimal effort.
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Ingredients
1¼ cups uncooked bulgur wheat
2 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons minced fresh ginger
5-6 cups peeled and chopped squash (kabocha, butternut, or similar)
1 teaspoon curry powder
1 teaspoon chili powder
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
3 tablespoons Massaman or red curry paste
1 15-ounce can light coconut milk
3 tablespoons creamy peanut butter
½ tablespoon honey
2 15-ounce cans fire-roasted diced tomatoes
Fresh cilantro, chopped, for garnish
Directions
Prepare the bulgur according to package directions. This typically involves bringing water to a boil, adding the bulgur, reducing heat, and simmering covered until fluffy and the liquid is absorbed, about 12-15 minutes. Set aside when done.
While the bulgur cooks, heat the olive oil in a large skillet or pot over medium heat until shimmering, about 1 minute.
Add the minced garlic and ginger to the hot oil and sauté for 2-3 minutes, stirring frequently, until the mixture becomes fragrant and the garlic softens slightly.
In a separate bowl, combine the curry powder, chili powder, turmeric, and cayenne pepper. Toss the chopped squash with this spice mixture until all pieces are evenly coated.
Pour the entire can of coconut milk into the skillet with the garlic and ginger. Whisk in the curry paste, peanut butter, and honey, stirring constantly until the mixture is smooth and no lumps remain.
Add the spiced squash and the fire-roasted tomatoes (including their liquid) to the coconut milk mixture. Stir well to combine all ingredients evenly.
Cover the skillet and reduce heat to medium-low. Simmer for 10-15 minutes, stirring occasionally, until the squash is tender when pierced with a fork but still holds its shape and is not mushy.
Remove from heat and let the curry stand covered for 10 minutes. During this time, the sauce will thicken and flavors will continue to develop.
Either stir the cooked bulgur directly into the curry and mix until well combined, or divide the bulgur among serving bowls and ladle the curry over the top, according to your preference.
Top each serving with fresh chopped cilantro just before serving. Taste and adjust seasonings if desired, adding more salt, spice, or sweetness to your liking.
Comments
Thirty minutes is honest for this curry if you're starting with pre-cut squash or buying it diced at the produce counter, but the ingredient list requires a second stop: curry paste, turmeric, and cayenne are reliable at Harris Teeter's international aisle, but ALDI and Food Lion stock them inconsistently, and Walmart's selection is spotty. The coconut milk and peanut butter anchor a dish that costs around $1.50 per serving for six, making it budget-friendly for a weeknight. Bulgur reheats well, and this is a one-pot meal that doesn't demand constant attention, though the spice layering (curry powder, paste, turmeric, cayenne all together) could overwhelm if you're not confident with heat. Fresh cilantro is a bright finish, but it's the turmeric and curry paste that will send you to a specific aisle at one of the major chains.
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