![- 2 medium yellow squashes, sliced into half-moons - 1 tablespoon coconut oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon freshly grated ginger - 1 medium tomato, diced - 1 can (400ml) creamy coconut milk - 1 teaspoon curry powder - 1/2 teaspoon ground turmeric - 1/2 teaspoon ground cumin - Sea salt, to taste - Fresh cilantro, chopped, for garnish Selecting fresh yellow squash is key for this dish. Always look for firm, unblemished squashes. Choose medium-sized squashes to get the best flavor. They should feel heavy for their size. This tells you they are full of moisture. If you want to add more to your curry, think about optional add-ins. Bell peppers or spinach can boost nutrition and color. Lentils also work well for a protein boost. They make the curry heartier and more filling. For the full recipe, see the details above. It will guide you to create a delicious and comforting meal. - Heat coconut oil in a skillet over medium heat. - Sauté onion until translucent. First, you want to heat the coconut oil in a large skillet. The oil should shimmer but not smoke. It usually takes about one minute to heat. Next, add the finely chopped onion. Sauté it for about five minutes. You want the onion to become soft and translucent. This step builds a nice base flavor. - Add garlic, ginger, and tomato, cooking until soft. - Stir in yellow squash and spices, then add coconut milk. Once the onion is ready, add minced garlic and grated ginger. Stir for about one minute until it smells amazing. Then, add the diced tomato. Cook it for about three to four minutes. You want the tomato to soften and break down. Now, it’s time to add the sliced yellow squash. Make sure to mix it well with the onion and tomato. Next, sprinkle in the curry powder, turmeric, and cumin. Stir everything for about two minutes. This helps the spices bloom. Finally, pour in the creamy coconut milk. Stir gently and bring it to a simmer. - Cover and let simmer for 10-15 minutes. - Check for tenderness of the squash. Now, lower the heat and cover the skillet. Let the curry simmer for about 10 to 15 minutes. This allows the flavors to meld beautifully. Check the squash for tenderness. You want it to be soft but still have a slight bite. If it needs more time, let it simmer a bit longer. Once perfect, season with sea salt to taste before serving. You can find the full recipe for this dish [Full Recipe]. - Overcooking the squash for mushy texture: Squash cooks quickly. Keep an eye on it. Aim for a slight bite, or "al dente," to keep it firm and tasty. - Not adjusting spices to taste: Your palate is unique. Start with the recipe, then taste. Add more spices as you like. Trust your taste buds. - Best methods for sautéing onions and garlic: Heat your coconut oil first. Add onions and let them soften. This step builds the base flavor. After that, add garlic for a quick cook. This brings out its aroma and flavor. - Importance of gentle simmering for flavor development: Simmering brings all the flavors together. Keep the heat low and let it bubble softly. This way, the spices blend well with the squash and coconut milk. - How to plate the curry beautifully: Use a wide bowl or plate. Serve the curry in the center, allowing space around it. This gives it room to breathe and look inviting. - Suggestions for garnishing with cilantro: Fresh cilantro adds color and a pop of flavor. Chop it finely and sprinkle it on top just before serving. This brightens the dish instantly. Now you are ready to make a delightful yellow squash curry with these tips and tricks in mind. For the complete process, refer to the Full Recipe. {{image_4}} You can change the flavor of your yellow squash curry by using other vegetables. Zucchini works well, adding a nice texture. Butternut squash can give a sweet twist. If you enjoy leafy greens, add spinach or kale for more nutrition. Instead of coconut milk, you can use vegetable broth. This change makes the dish lighter. The broth adds a nice savory taste without the creaminess. If you like a kick, try adding green chilies. Slice them and toss them in early while cooking. Red pepper flakes also work well. Just sprinkle them in when you add the spices. Adjust the heat to your liking. To keep the dish vegan, check that all your ingredients are plant-based. Most of the ingredients in this recipe are vegan-friendly. For gluten-free, ensure your spices and broth are certified gluten-free. This way, everyone can enjoy your yellow squash curry without worry. For the full recipe, you can refer to the [Full Recipe]. After you make Simple Yellow Squash Curry, let it cool down. Place leftovers in a clean, airtight container. This keeps the flavors fresh. Store the container in your fridge. It is best to eat the curry within three to five days. When you want to reheat, use a pot on low heat. Stir often to warm it evenly. You can also use a microwave. Heat it in short bursts, stirring in between. To freeze the curry, let it cool completely. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly and label them with the date. You can freeze it for up to three months. When you are ready to eat, thaw it overnight in your fridge. Reheat it on the stove or in the microwave. In the fridge, your yellow squash curry stays fresh for about three to five days. If you notice any off smells or colors, it’s best to throw it away. Always trust your senses when it comes to food safety. For the best taste, consume the curry sooner rather than later. By following these steps, you ensure your curry remains flavorful and safe to enjoy. For the full recipe, check out the delightful Yellow Squash Curry. Yes, you can use other squashes. Zucchini is a great choice. Its mild taste pairs well with the spices. Butternut squash also works well, adding sweetness. You can even mix different squashes for fun. Just remember to cut them into similar sizes for even cooking. To add more heat, try fresh chilies. You can slice green or red chilies and add them when cooking the onion. Another option is to use red pepper flakes. Start with a small amount and taste as you go. Remember, you can always add more, but it’s hard to take it out! Absolutely! This curry is ideal for meal prep. You can make it ahead and store it in the fridge for up to four days. Just let it cool before you store it. For longer storage, freeze it in airtight containers. It will keep well for about three months. This curry pairs well with rice or quinoa. You can also serve it with naan or flatbreads. A side salad with fresh greens adds a nice crunch. If you want more protein, add chickpeas or lentils. Each option complements the curry's flavors beautifully. For the full recipe, visit the link above. In this blog post, we explored a simple and tasty yellow squash curry. We covered ingredients, cooking steps, and storage tips. Fresh yellow squash adds great flavor, while coconut milk makes it creamy. Remember to avoid overcooking the squash and adjust spices to your liking. You can also customize this dish with veggies or spices. Enjoy making this recipe for an easy meal! You'll love how it warms your kitchen and your stomach.](https://lazychefmagic.com/wp-content/uploads/2025/07/f1536fda-c067-4950-8ff3-70faf002892b-250x250.webp)
Simple Yellow Squash Curry
Discover the flavors of this delightful yellow squash curry that's perfect for any meal! This easy recipe features fresh yellow squash simmered in creamy coconut milk along with aromatic spices for a comforting dish that’s both nutritious and delicious. In just 30 minutes, you can serve up a vibrant curry that's sure to impress.