Yellow Squash Curry with Coconut (Vegan, Dairy-Free, Gluten-Free)

Jun 22, 2020| By JOI team


Jun 22, 2020| By JOI team

Yellow Squash Curry with Coconut (Vegan, Dairy-Free, Gluten-Free)

Almond-Base | Cashew-Base | Dairy-Free | Dinner | Gluten-Free | Lunch | Recipe | Sugar-Free | Vegan | Vegetarian | 

Summer doesn't have to be all about BBQ ribs, burgers and corn on the cob. We've got a nutritious yellow squash recipe that won't have you slaving over the grill. Serve this delicious yellow squash curry bowl over your choice of grains. Top with steamed or roasted veggies for a balanced, colorful lunch or dinner. Read on to learn more reasons to make this summer squash bowl!

Summer Coconut Cashew Curry

Fast & No Oven or Grill Required

Craving a warm dinner or lunch, but don't want to turn on the oven or grill? We don't either. Look no further than this recipe. Whip it up quickly on your stovetop. Then serve with whatever you already have leftover in the fridge. For grains and seeds, pull out that extra farro, rice, quinoa or millet. Feeling like noodles? Try topping your extra spaghetti, rice noodles or other noodles with this yellow squash curry.  For an additional boost of veggies, try cauliflower rice. 

Round out your bowl with leftover veggies in the fridge. Whether they are roasted, grilled or raw, they are the perfect accompaniment to this bowl. Have some fresh herbs that are wilting in the produce drawer? Chop those up and scatter them on top.

This bowl is fantastic served either hot or cold, depending on your mood.


This recipe is dietitian approved! Why? Turmeric offers a highly anti-inflammatory boost. Tofu packs complete protein. And add JOI for creaminess and healthy fats. This may be your new favorite summer bowl: nutritionally balanced and delicious. 

No Yellow Squash? No Problem.

The great thing about this recipe is that it is really versatile. Have a bumper crop of green zucchini this summer? Use that instead! Or mix in a variety of veggies for a more colorful curry. Green beans, new potatoes, tomatoes, peppers...the possibilities are endless. And when fall comes around, substitute the summer squash with winter squash! Simply adjust the cooking time. Always add vegetables that required longer cooking times first.

The Recipe

Yields: 4 servings


1 can of coconut milk

2 Tablespoons JOI cashew base (or substitute almond base)

1 Tablespoon olive oil (or oil of choice)

1/2 yellow onion, chopped

2 Tablespoons minced garlic

1 Tablespoon minced ginger OR ginger paste (or sub 1/2 Tablespoon ginger powder)

1 heaping Tablespoon curry powder 

1 teaspoon ground turmeric

1 teaspoon sea salt

Ground black pepper to taste

1 cup chickpeas 

1 cup firm tofu, cubed

1 yellow squash (or zucchini), cut into 1/2 inch cubes


1. Heat a large skillet over medium high heat. Once hot, heat oil (we use olive oil), then add onions and garlic and sauté for 3-5 minutes, stirring frequently, until onions are translucent.  

2. Add all remaining curry sauce ingredients and stir well. Make sure to whisk JOI into sauce until smooth. Reduce heat to low.

3.Add cubed yellow squash and cook for another 10 minutes or so, until squash is cooked through. Then add cooked chickpeas and diced tofu to curry sauce, and mix thoroughly. Season with salt and pepper. Cook for another 5 minutes.

4. Serve over brown rice, quinoa, mixed grains, or cauliflower rice. Add a side of cooked or raw vegetables of your choice.

5. Garnish with fresh herbs of choice.

Other Healthier Summer Recipes

Speaking of healthy summer meals, we've got the perfect summer treats if you are one of those "I scream for ice cream" kind of people (we can totally relate, by the way). Enjoy a healthier ice cream option with this Blackberry Cashew Nice Cream made with bananas & berries (hello antioxidants!) And if you have kids at home, get them in the kitchen to help you make these super simple Coconut JOI Pops. Fun and great for the whole family!


About the author: Originally from Brazil, Carolina moved to Florida in 2010 to complete her bachelor’s degree in Public Relations and Journalism, followed by a Master of Science in Nutrition & Dietetics. Carolina recently relocated to New York City to pursue her career as a dietitian in the health food industry. She is a Nutrition Consultant for kenko and one of our biggest fans! Carolina believes in the power of a whole-food, plant-based diet combined with physical activity for optimal health. Her favorite foods are dark chocolate and broccoli (preferably not together), and her favorite JOI recipe is the Golden Milk!

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