30-Minute Squash Coconut Curry | Food Stuff

Ingredients

• 1¼ cup light bulgur, uncooked
• 1 15-ounce can thick coconut milk
• ½ teaspoon each turmeric and cayenne pepper
• 1 teaspoon each curry powder and chili powder
• cilantro for topping
• 3 tablespoons creamy peanut butter
• 2 15-ounce cans fire roasted diced tomatoes
• 6 cloves garlic
• 2 tablespoons minced ginger
• ½ tablespoon honey
• 2 teaspoons olive oil
• 3 tablespoons red curry paste (I used Massaman curry paste)
• 5-6 cups peeled, chopped squash (I used kabocha - butternut would be good, too)