Ginger Squash Curry

3 Nov


Oh my goodness is this delicious. This curry has a distinctly cinnamon, ginger taste that paired with the sweetness of butternut squash and the spiciness of curry and chili powder is irresistible. This recipe does have a fair amount of steps and actual kitchen time, but mostly involves very simple techniques like stirring. In the right mood, the preparation of this dish can feel quite meditative as you are wafted with curry aromas.

As an added bonus, this recipe is a real staple for my household, because of its versatility, you can mostly use what you have around. I used butternut squash because it has such a sweet nice taste, and because there were fresh ones at the farmer’s market that looked too good to be true, any winter squash or pumpkin would work well here. I also added chicken because I have been craving meat, for a vegan curry, top with roasted salted cashews at the end. The green beans add a nice crunch and color to the dish but spinach would also be excellent.

3 lb squash peeled, de-seeded, cubed
1 onion
2 green Serrano chiles, minced or 2 tsps of chili powder will also work
1 large chunk ginger, peeled and finely chopped
coconut milk (1 or 2 cans depending on how thick you want it)
1 lb chicken thighs or breasts, cut into 1 inch pieces or 1 cup roasted cashews
1 lb green beans
1 tsp cumin seeds
2 tsp turmeric
1 tablespoon cinnamon
1 tablespoon curry powder
Coconut or olive oil

Heat oil in a large stock pan. Adjust temp to medium high and add the squash pieces in batches.


Let squash brown, allowing each side to cook without stirring for about 5 minutes. Keep an eye on your pan so it doesn’t burn, add more oil or turn down the heat if necessary. This will not cook the squash through, it is just browning the outside.


Once the squash is all cooked, set aside. If you are cooking chicken, add chopped chicken to the pan cooking in the same way, searing and browning it on each side, while not cooking it totally through, 2 mins per side. Set aside.

Add chopped onions, chilies, and ginger to pan with some more oil. Add all spices to the onions. Once onions are translucent, add the squash and coconut milk. (You may need to add some water). Bring to a boil and then simmer covered for 5-10 minutes or until squash is close to tender, but not quite. Taste the mixture, I usually add a little more of most spices at this point.

Add chicken and chopped green beans. Stirring occasionally, continue to simmer for another 5-10 minutes until squash is tender and the chicken is cooked through.

Serve hot over rice and top with cashews (or for people on the candida diet, it is DELICIOUS by itself, plus that way you will have room for more curry…)


4 Responses to “Ginger Squash Curry”

  1. Delaynek November 4, 2012 at 5:11 am #

    I’m trying this tonight, wish me luck!

    • Simple Nourishing Delicious Food Blog November 4, 2012 at 5:11 pm #

      You will do great! Just take your time and don’t worry about messing up, as long as the ingredients end up in the big stew at the end, it will be great, you can simmer it as long as needed to cook everything through.

  2. Jane November 4, 2012 at 12:48 pm #

    Katie of Youth Literature Reviews sent me to your blog. Love it! Keep us posted on how the Candida diet helps. The comments you made re: your decision-making process/reasons for doing it made me think about all my food related ailments. Possibly I will be brave enough to follow your path.

    • Simple Nourishing Delicious Food Blog November 4, 2012 at 5:10 pm #

      Thanks for checking out the blog! I am just finishing the strict stage 1 diet and have been experiencing some of the symptoms of candida die-off- headaches, fatigue, cold fingers, which is unpleasant, but also a good sign that something is happening. I will keep posting about the results! I really encourage you to give it a try, what I thought about to motivate me was that if it could really help, almost anything would be worth it to try for a month! Going on a big shopping trip to get kimchi, lots of fresh veggies, seaweed snacks, probiotics, and avocados helped motivate me! Keep me posted.

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