This creamy, delicious Coconut Curry with Red Kuri Squash is a tried and true staple in my house. I make this ‘as is’ for the adults and just add a little extra of the leftover coconut milk to the sauce for my kiddos to ‘soften’ the flavors.

Step 1: The Ingredients!

1 tbsp (15 ml) organic canola oil

1 onion, diced

6 cloves garlic, crushed

2 inch (5 cm) piece of fresh ginger, grated

1½ tsp (7.5 ml) Patak's Mild curry paste

2 tbsp (30 ml) curry powder

1 tsp (5 ml) turmeric

1½ cans coconut milk

2 tbsp (30 ml) tamari (or soy sauce)

1 tbsp (15 ml) sweet chilli sauce

4 cups (820 grams) peeled and cubed red kari squash

1 tbsp (15 ml) lime juice

½ cup (118 ml) water

1½ cups (262 grams) broccoli cut into florets

½ tsp (5 grams) salt

Step 2: What the Heck Is Red Kuri Squash and What If I Don't Have One?

These rich, orange fleshed Red kuri squash are one of my favourite winter squash to grow, eat and store. Although they look like mini pumpkins and are hearty and firm like butternut squash, they have a pronounced and unique nutty flavour. I picked these from my garden last August and still have a few left, stored in a really non ideal (not as cool as it should be) place and yet they remain almost as ‘fresh’ 7 months later, as the day I picked them. If you like squash or have a garden and want to try growing a few of your own, I highly recommend trying these! If you don’t have access to red kuri squash, not to worry as you can substitute with any other firm winter squash.

Step 3: Chop, Chop!! Let's Cook!

Prepare all of your ingredients. Heat your oil in a large skillet over medium heat. Add your chopped onion and ginger and saute for about 3 minutes. Add your garlic and saute for another minute. Next add your curry paste (I use Patak’s mild curry paste), curry powder and turmeric and cook for another minute while stirring constantly. Stir in your coconut milk, tamari (or soy sauce), chili sauce, lime, squash and water.

Bring it to a boil and then lower the heat to a simmer and cook uncovered for about 15 minutes until the squash are tender. Add your broccoli and cook for another 5 minutes. Add your salt, stir and adjust seasonings to taste.