Ingredients:

  • 1.5 lbs (680g) yellow summer squash, cut into 1-inch chunks
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 red bell pepper (120g), diced
  • 2 tbsp (30ml) coconut oil
  • 1 tbsp (6g) yellow curry powder
  • 1/2 tsp (1.5g) ground turmeric
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1/2 cup (120ml) vegetable broth
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5ml) maple syrup

Instructions:

  1. Heat 1 tbsp (15ml) of oil in your skillet over medium-high heat. Add the yellow squash chunks in a single layer. Cook without stirring for 2-3 minutes until the edges are golden brown, then toss and cook for another 2 minutes. Remove squash from the pan and set aside on a plate.
  2. Lower the heat to medium and add the remaining 1 tbsp (15ml) of oil. Sauté the onion and red bell pepper until the onion is translucent (about 4 minutes). Stir in the garlic and ginger, cooking for just 60 seconds until fragrant.
  3. Sprinkle the curry powder, turmeric, salt, and pepper over the aromatics. Stir constantly for 1 minute until the spices are toasted and aromatic.
  4. Pour in the coconut milk and vegetable broth. Stir well to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in the maple syrup. Return the seared squash to the pan and simmer for 5-7 minutes until thickened. Stir in the lime juice just before serving.