Red Kuri Squash Curry with Chard

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Main Course


A hearty vegan curry that features red kuri squash and swiss chard. You can easily add legumes to boost the protein! 



  • 1 small onion
  • 2 cloves garlic
  • 1/2 bunch of Swiss chard (about 6 ounces)
  • 1 red kuri squash (about 2 pounds)
  • 2 tablespoons coconut oil
  • 1 tablespoon mild curry powder
  • 2 teaspoon fresh ginger
  • Salt and pepper (to taste)
  • 1 can coconut milk (13.5 fl oz)
  • 1 cup low-sodium vegetable broth
  • Cilantro (for topping)
  • Brown rice (for serving)


  1. Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.
  2. Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
  3. Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
  4. Stir in Swiss chard and let cook until wilted, about 5 more minutes.
  5. Serve with a sprinkle of cilantro over brown rice.


Tips & Tricks: The kuri squash skin is edible so no need to peel this squash!

The curry powder I used has quite a bit of heat, but feel free to add a pinch of cayenne for spice and color.

Stock up: get the pantry ingredients you will need: coconut milk, coconut oil, curry powder

Nutrition: get the information.


  • Calories: 368
  • Sugar: 1.3
  • Sodium: 112.6
  • Fat: 28.7
  • Carbohydrates: 31.3
  • Protein: 5.1
  • Cholesterol: 0