Description

Curry-Spiced Patty Pan Squash with Coconut Milk is a creamy summer delight that combines the delicate flavor of patty pan squash with aromatic spices and coconut milk, creating a dish that’s both comforting and refreshing.

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

Start by washing and cubing the patty pan squash into bite-sized pieces.
In a large skillet, heat the coconut oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, curry powder, ground cumin, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until the spices become fragrant.
Add the cubed patty pan squash to the skillet and toss to coat with the spice mixture.
Pour in the coconut milk, mixing well. Bring to a gentle simmer.
Cover the skillet and let it cook for about 15-20 minutes, or until the squash is tender.
Season with salt and stir in the lime juice before serving.
Garnish with fresh cilantro and serve warm.

Notes

Feel free to adjust the spice levels according to your preference. This dish pairs well with rice or naan.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Fusion / Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 6 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 14 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg

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