Simple Yellow Squash Curry

$- 2 medium yellow squashes, sliced into half-moons - 1 tablespoon coconut oil - 1 small onion, chopped - 2 cloves garlic, minced - 1 teaspoon grated ginger - 1 tomato, diced - 1 can (400ml) coconut milk - 1 teaspoon curry powder - 1/2 teaspoon turmeric - 1/2 teaspoon cumin - Salt to taste - Fresh cilantro for garnish When making this simple yellow squash curry, you can swap some ingredients if needed. If you don't have yellow squash, zucchini works well too. You can also use olive oil instead of coconut oil for a different flavor. For the spices, feel free to adjust them based on your taste. If you want a milder dish, cut back on the curry powder and cumin. If you like heat, add a pinch of red pepper flakes. Using fresh ingredients will bring out the best flavors. However, canned tomatoes can be a great substitute for fresh ones if you're in a pinch. Check out the Full Recipe for more details on how to use these ingredients! To make Simple Yellow Squash Curry, follow these steps closely. First, gather your ingredients. You need fresh yellow squash, onion, garlic, ginger, tomato, coconut milk, and spices. Each ingredient adds its own flavor. 1. Heat the coconut oil in a large skillet over medium heat. This oil gives a nice richness to the dish. 2. Add the chopped onion to the skillet. Sauté it until it turns translucent, around 5 minutes. This step builds the base flavor. 3. Stir in the minced garlic and grated ginger. Cook for another minute. This will fill your kitchen with a lovely aroma. 4. Add the diced tomato. Cook for 3-4 minutes until it softens. The tomato adds a sweet and tangy layer to the curry. 5. Next, add the sliced yellow squash. Stir it well with the onion and tomato mixture. This step allows the squash to absorb the flavors. 6. Sprinkle in the curry powder, turmeric, and cumin. Mix well and cook for 2 minutes. Toasting the spices brings out their natural oils. 7. Pour in the coconut milk and bring it to a gentle simmer. This creates a creamy texture that binds the flavors. 8. Reduce the heat to low and cover the skillet. Let it cook for 10-15 minutes until the squash is tender. This step is crucial for the right texture. 9. Season with salt to taste. Stir well before serving. This final seasoning enhances all the flavors. 10. Garnish with freshly chopped cilantro. It adds a bright finish to your dish. Each step in this process is important. It builds layers of flavor and ensures your curry is rich and satisfying. For a more detailed guide, check the Full Recipe. To enhance flavor profiles in your yellow squash curry, use fresh herbs. Fresh cilantro adds a nice zing. When you combine spices, toast them briefly in the pan. This step wakes up their flavors. Adjusting spice levels is easy. Start with less curry powder if you’re unsure. You can always add more later. Taste as you cook to find what you like best. Fresh ingredients matter. Use ripe tomatoes for sweetness and flavor. Choose firm squash for the best texture. Fresh garlic and ginger will also pack a punch. One common mistake is overcooking yellow squash. It turns mushy when cooked too long. Aim for a tender yet firm bite. Keep an eye on the clock. Not balancing flavors can ruin your dish. If it tastes too bland, add salt or more spices. A squeeze of lime can brighten the curry. Always taste and adjust as needed to get that perfect flavor. {{image_2}} You can make this yellow squash curry even better by adding protein. Tofu is a great choice for a vegan option. Just cut it into cubes and add it when you mix in the squash. If you prefer meat, diced chicken works well too. Cook it until it’s no longer pink before adding the vegetables. You can also mix in other vegetables. Bell peppers add sweetness, while spinach gives a nice green touch. Carrots and peas can bring more color and texture. Just remember to cut all veggies into similar sizes for even cooking. When it comes to serving, rice is a classic choice. White or brown rice soaks up the curry's rich sauce nicely. You can try quinoa for a healthy twist. Naan bread is another tasty option. It’s perfect for dipping into the curry. For garnishing, fresh cilantro works wonders. It adds a pop of color and freshness. You can also squeeze a bit of lime juice on top. This will brighten up the flavors in your dish. If you like a little heat, sprinkle some chili flakes for added spice. Feel free to explore these variations and make this dish your own. You can find the full recipe to guide you through each step and enjoy a delightful meal. After enjoying your Simple Yellow Squash Curry, you might have some leftovers. To keep it fresh, place the curry in an airtight container. - Refrigerating: Let the curry cool completely before sealing it. Store it in the fridge for up to three days. - Freezing: For longer storage, you can freeze the curry. Use freezer-safe containers or bags. It can last for about three months in the freezer. Just make sure to label them with the date. When you're ready to enjoy your leftovers, reheating properly is key. Here are my favorite methods: - Stovetop: Heat the curry in a pan over low heat. Stir it often to keep it from sticking and to ensure even heating. - Microwave: Transfer a serving to a microwave-safe bowl. Cover it loosely and heat for one to two minutes. Stir halfway through to avoid cold spots. These methods help maintain the flavor and texture of your delicious curry. How to make yellow squash curry vegan? To make yellow squash curry vegan, simply use vegetable oil instead of coconut oil. The rest of the ingredients are already vegan. Coconut milk gives a creamy texture without dairy. Can I use other types of squash? Yes, you can use other types of squash. Zucchini, butternut, or acorn squash work well in this dish. Each type brings a unique flavor and texture, making the curry exciting. What to serve with yellow squash curry? Serve yellow squash curry with rice or naan for a complete meal. You can also add a side of fresh salad or yogurt for a refreshing touch. Key health benefits of ingredients - Yellow squash is low in calories and rich in vitamins. - Coconut milk adds healthy fats and can improve heart health. - Garlic and ginger boost immunity and add flavor. - Tomatoes provide antioxidants, supporting overall health. Caloric information per serving One serving of yellow squash curry has about 250 calories. This may vary based on portion size and any extra ingredients you add. Enjoy this dish guilt-free! In this blog post, we explored how to make yellow squash curry. We covered ingredients, cooking steps, and expert tips. You learned about variations and serving ideas to make your dish shine. Don't forget proper storage and reheating tips for leftovers. My final thought is simple: cooking should be fun and tasty. Enjoy experimenting with flavors and ingredients. Your yellow squash curry can impress everyone at the table!$

Discover the vibrant flavors of this simple yellow squash curry that will brighten up your dinner table! With just a few ingredients like coconut milk, fresh spices, and tender squash, you can whip up a delicious and healthy meal in 30 minutes. Perfect for a quick weeknight dinner or a cozy weekend feast, this recipe is easy to follow and full of warmth. Click through to explore the full recipe and bring this delightful dish to your kitchen!

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Ingredients

2 medium yellow squashes, sliced into half-moons

1 tablespoon coconut oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon grated ginger

1 tomato, diced

1 can (400ml) coconut milk

1 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon cumin

Salt to taste

Fresh cilantro for garnish

Instructions

Heat the coconut oil in a large skillet over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the diced tomato and cook for 3-4 minutes until it softens.

Add the sliced yellow squash, stirring to combine with the onion and tomato mixture.

Sprinkle in the curry powder, turmeric, and cumin, mixing well. Cook for 2 minutes to toast the spices.

Pour in the coconut milk and bring to a gentle simmer.

Reduce the heat to low and cover, allowing the curry to cook for 10-15 minutes until the squash is tender.

Season with salt to taste and stir well before serving.

Garnish with freshly chopped cilantro for a burst of flavor.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4