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Inspired by the tangy, chili-tinged fish and seafood curries found along the Konkan coast, this vegetarian version will tempt your taste buds on every level. Konkan Kokum provides a nuanced sour backbone, while Byadgi chillies bring a mild heat with coconut milk lending a subtle sweetness, complementing the natural sweetness of the squash. If you want to dial up the heat level, you can substitute Guntur Sannam chillies for a medium heat and Kashmiri chillies for a little more fire. While all types of winter squash are beautiful in this dish, if you can get your hands on kabocha squash, it is truly special here, becoming almost custardy and soaking in all those delicious flavors.
Cook's note: Squash varieties like kabocha, delicata and acorn do not need peeling. If you are using a squash variety with a thicker skin, you may want to peel the squash before cutting and cleaning it.