Ingredients:

  • 2 tbsp neutral oil
  • 1.5 lbs yellow summer squash, diced into 1-inch cubes
  • 1/2 tsp salt
  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild yellow curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp lime juice, freshly squeezed
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat 2 tbsp of neutral oil in a wide skillet or Dutch oven over medium-high heat until shimmering. Add the diced yellow squash in a single layer, sprinkle with salt, and let sit undisturbed for 2-3 minutes until edges are golden brown. Flip and sear for another 2 minutes, then remove squash from the pan and set aside.
  2. In the same pan, add an additional tablespoon of oil if needed. Sauté the finely diced onion for 4-5 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds. Add the curry powder, turmeric, and cumin, stirring constantly for 1 minute to bloom the spices.
  4. Stir in the tomato paste, then pour in the full-fat coconut milk and soy sauce. Bring to a gentle simmer.
  5. Return the seared squash to the pan and simmer until the sauce has thickened and the squash is tender-crisp.
  6. Remove from heat, stir in the fresh lime juice, and garnish with chopped cilantro before serving.