Cooked - 30-minute Squash Coconut Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

30-minute Squash Coconut Curry

6.0

2 cloves garlic

2 tablespoons minced ginger

2 teaspoons olive oil or ghee

3 teaspoons curry powder

½ teaspoon each turmeric and cayenne pepper

6 cups peeled, chopped squash (I used kabocha – butternut would be good, too)

1 15-ounce can thick coconut milk

3 tablespoons creamy peanut butter

½ tablespoon sugar alternative

2 15-ounce or 1 28-ounce can(s) fire roasted diced tomatoes

1 package Miracle Rice

Cilantro for topping

Cook rice according to package directions. Set aside.
Heat the olive oil in Instant Pot on saute setting. Add the garlic and ginger. Heat for 2-3 minutes, until soft and fragrant.
Sprinkle the dry seasonings (curry, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the pot and whisk the curry, peanut butter, and sugar into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and set to pressure cook for 10 minutes until squash is tender but not mushy. Release steam, remove lid, and let stand for 10 minutes (the sauce will thicken).
Add the rice to the pot and mix well, or serve the curry over individual servings of rice. Add chopped or ice cube cilantro just before serving.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 48 weeks ago

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