Squash Curry - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

As with many curries, this dish relies on coconut milk for liquid. Not all coconut milks are created equal, though. The coconut milk in a can is much higher in saturated fat, so we suggest trying the unsweetened coconut milk drinks that are sold from the dairy-free refrigerated case. Look for the Guiding Stars on the shelf tags to help you pick the best option.


  • 1 Tbsp. olive oil
  • 2 small butternut squash, peeled, seeded and cubed
  • 1 small eggplant, cubed
  • 1 green pepper, seeded and chopped
  • 2 red onions, peeled and chopped
  • 1 cup mushrooms, quartered
  • ¼ cup water
  • 4 Tbsp. red curry paste
  • 1¾ cups unsweetened cultured coconut milk
  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • ¾ cup quinoa, cooked
  • 1 lime


  • Heat the oil in a large pot over medium-high heat. Cook all of the vegetables, stirring frequently, until vegetables are starting to soften (10-15 minutes).
  • Add the water, curry paste and coconut milk. Let it simmer until the vegetables are all thoroughly soft, adding water as needed to prevent the pan from going dry (20-25 minutes).
  • Stir in the parsley and cilantro. Serve hot over quinoa, topped with a squeeze of lime.
Nutritional analysis per serving: Calories 385; Total Fat 7g (9% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 1050mg (46% DV); Total Carbohydrate 80g (29% DV); Dietary Fiber 15g (54% DV); Total Sugars 18g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 6% DV; Calcium 25% DV; Iron 30% DV; Potassium 45% DV; Vitamin A 270% DV; Vitamin C 160% DV; Vitamin K 120% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/squash-curry/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796