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Curried Coconut Squash Sauce

“This sauce is the perfect simmer for tofu or chicken. Play with it: I have been known to eat it like soup, dunk flatbread in it, and pour it over a sheet pan of roasted veggies (there are nights when plates feel unnecessary, no?).” —Alison Cayne

Makes 4 Cups

2 Honeynut squash, peeled and diced into ½-inch cubes (Butternut will also work)

2 tablespoons extra virgin olive oil

½ medium onion, sliced

3 medium cloves garlic, peeled and sliced

small pinch of chili flakes

3 teaspoons curry powder

¼ cup coconut yogurt

juice of 1 lime

salt and pepper to taste

1. Heat olive oil in a medium pot over medium heat. Add onions and a pinch of salt. Sauté 2 to 3 minutes to soften. Add squash and sauté 2 to 3 minutes more. Add garlic and sauté 1 minute more, stirring constantly.

2. Add chili flakes and curry powder, then add water until covered. Cover with a lid and simmer over medium heat until soft (about 10 minutes).

3. Strain and reserve liquid for later.

4. Place all solids in a blender and blend with coconut yogurt on high until smooth. Season with lime, salt, and pepper.

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