Squash Curry


  • 1/2 small onion
  • 2 cloves garlic
  • 1+1/2 tsp. toasted sesame oil
  • 1 Tbsp. red curry paste
  • 1+1/2 c. sliced mushrooms
  • 1/2 small butternut squash, cubed (bake until tender)
  • 2 cans coconut milk
  • 2 tsp. salt
  • 1 Tbsp. peanuts*
  • 1 tsp. soy sauce
  • 1+1/2 tsp. freshly squeezed lime juice
  • 1 Tbsp. honey
  • grilled tofu, in large chunks*


  1. Crush garlic and sauté with sesame oil and curry paste for 1 minute. Chop onion coarsely, add and sauté until onions are clear.
  2. Add mushrooms and cooked squash cubes and continue to sauté, stirring until coated; stir in coconut milk. Add up to 1+1/4 cups water if mixture is too thick.
  3. Add remaining ingredients. Reduce heat and simmer until vegetables are tender. Add salt to taste. Serve over brown rice.

To prepare fresh peanuts, toast raw peanuts in dry skillet until cooked. To grill tofu, wrap in paper towels and place under a weight until excess water is removed. Spray skillet or baking sheet with cooking oil spray and fry or bake until browned.

Browse Cook(s): Catie Sanner Micheff Sisters
Browse Theme(s): Thai Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.