Grape & Squash Vegetable Curry

Indian home cooking often balances gentle fruit sweetness against warm spice. This one-pot curry folds tender squash and juicy red grapes into a coconut-milk base scented with ginger and curry powder.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 6g protein
• 38g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 lb delicata or acorn squash
• 1 1/2 cups red seedless grapes
• 1 medium yellow onion
• 1 tbsp grated fresh ginger
• 3 garlic cloves
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/4 cup chopped fresh cilantro
• 1 lime
• for serving cooked basmati rice

Instructions

1. 1Halve the squash, scoop out the seeds, and cut it into 3/4-inch half-moons or cubes; no need to peel delicata.
2. 2Dice the onion, grate the ginger, and mince the garlic.
3. 3Warm the olive oil in a deep skillet or Dutch oven over medium heat.
4. 4Add the onion and cook 5 minutes until translucent and soft.
5. 5Stir in the ginger, garlic, curry powder, and cumin and toast 60 seconds until fragrant.
6. 6Add the squash pieces and toss to coat in the spices.
7. 7Pour in the coconut milk and broth, season with salt, and bring to a gentle simmer.
8. 8Cover and cook 15 to 18 minutes, stirring once, until the squash is tender but still holds its shape.
9. 9Stir in the whole grapes and simmer uncovered 3 to 4 minutes so they warm through and release a little juice into the sauce.
10. 10Taste and adjust salt; squeeze in half the lime.
11. 11Ladle the curry over warm basmati rice and finish with chopped cilantro and remaining lime wedges.