Curry-Spiced Patty Pan Squash with Coconut Milk
Equipment
- Large skillet or sauté pan A deep pan is important since the coconut milk simmers and needs room. A cast iron or stainless steel sauté pan works well.
- Cutting board & knife To prep your squash and aromatics.
- Wooden Spoon or Spatula For stirring the curry evenly.
- Measuring spoons & cups To get the spice balance just right.
- Lid (optional) Helps to simmer and soften the squash more quickly if needed.
Ingredients
For the Curry-Spiced Patty Pan Squash
- 1.5 pounds patty pan squash about 4 medium squash
- 1 tablespoon coconut oil or any neutral oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated
- 1 tablespoon curry powder Madras or your favorite blend
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional for heat
- 1 can 13.5 oz full-fat coconut milk
- Salt to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish
Optional Add-ins
- 1 cup canned chickpeas drained and rinsed
- 1 small tomato finely chopped
- A handful of baby spinach added at the end to wilt into the sauce
Instructions
Prep Your Patty Pan Squash
- First, give your patty pan squash a good rinse. You don’t need to peel them—the skin is edible and gets tender when cooked. If the squash are small, you can halve or quarter them. For medium ones, cut them into 1-inch cubes. This is key to ensuring even cooking. If you’re still figuring out how to cook a patty pan squash, just think of it like zucchini—quick to soften, so not much prep required.
Sauté the Aromatics
- Heat coconut oil in your skillet over medium heat. Add the diced onion and cook for 4-5 minutes until it turns golden. Then, toss in the garlic and ginger. Cook for another 1-2 minutes until fragrant.
Bloom the Spices
- Add curry powder, cumin, paprika, and cayenne (if using) directly into the pan. Stir to coat the onions and release the aromas—this step wakes up the spices, giving your curry a deep, warm base.
Simmer with Coconut Milk
- Pour in the can of coconut milk and stir well, scraping the bottom of the pan. Bring the mixture to a low simmer. Once it starts bubbling, add your squash pieces. Stir them in gently, coating each piece in the creamy, spiced sauce.
Cook Until Tender
- Let the curry simmer for 15-20 minutes, uncovered, stirring occasionally. The squash should become fork-tender and absorb the curry flavors. If you’re adding chickpeas or chopped tomato, now’s the time. Add spinach in the last 2 minutes of cooking if using.
Finish with Lime & Garnish
- Turn off the heat, stir in lime juice, and adjust salt to taste. Garnish with fresh cilantro before serving.