Description

Curry-Spiced Patty Pan Squash with Coconut Milk is a creamy, flavorful dish perfect for summer. The combination of spices and coconut milk creates a delightful meal that showcases the unique flavor of patty pan squash.

Ingredients

Scale

1.5 pounds patty pan squash about 4 medium squash

1 tablespoon coconut oil or any neutral oil

1 medium yellow onion diced

3 cloves garlic minced

1-inch piece fresh ginger grated

1 tablespoon curry powder Madras or your favorite blend

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper optional for heat

1 can 13.5 oz full-fat coconut milk

Salt to taste

Juice of 1/2 lime

Fresh cilantro for garnish

Instructions

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder, ground cumin, smoked paprika, and cayenne pepper, cooking for about 1-2 minutes to toast the spices.
Chop the patty pan squash into bite-sized pieces and add to the pot, stirring well to coat with the spices.
Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for about 20-25 minutes, or until the squash is tender.
Season with salt and stir in the lime juice before serving.
Garnish with fresh cilantro and enjoy your delicious curry-spiced patty pan squash!

Notes

Feel free to adjust the heat by omitting the cayenne pepper or adding more according to your preference. This dish pairs well with rice or quinoa.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course / Side Dish
Method: Stovetop Simmering
Cuisine: Fusion / Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 5 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 13 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: Curry-Spiced Patty Pan Squash, Coconut Milk, Summer Recipe, Vegetarian Dish, Creamy Squash Recipe