Make a delicious, homemade curry sauce that incorporates yellow summer squash and carrots, and also freezes well for enjoying all year long!
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We are in the middle of another garden and harvest season, and as usual, we have an abundance of yellow crookneck squash. After enjoying some fresh every week, we still have dozens of yellow squash to preserve for the rest of the year.
Typically, the only way I like to put up yellow squash is dicing, blanching, and freezing to use for squash casserole later on. This year, though, I’m excited to try a few new ways to preserve our squash.
This Summer Squash Curry Sauce is what I’m most excited about because after experimenting with easy curry recipes for my new teen cookbook, it’s now one of my favorite dishes to enjoy at home or out of the house.
While I really like the jarred curry sauce I was getting at the store, being able to make a homemade sauce not only saves me money, this version is also packed with extra vitamins and nutrients thanks to the addition of the squash, carrots, and homemade chicken stock.
Summer Squash Curry Sauce
I have been making pot after pot of this squash curry sauce, then blending it in my Vitamix until it’s perfectly smooth. However, after the blending the first batch, I realized that for the foreseeable future (or maybe forever?), my Vitamix carafe will be stained yellow thanks to the turmeric.
You’ve been warned.
I really like using my enameled dutch oven pot for jobs like this because the large surface area and deep sides are perfect for sautéing and then simmering soups and sauces. I was even able to make a double batch in it without a problem.
When I was taking the pictures for this recipe (in the middle of canning, freezing, & dehydrating), I did not have some of our favorite extra toppings for curry. Things like fresh cilantro, minced red onions, and chopped peanuts are delicious on curry, but thankfully, it’s still quite good with lightly salted sunflower seeds and a dollop of homemade Greek yogurt.
White rice is an easy go-to base for curry and it’s easy enough to make a quick batch in the Instant Pot:
Instant Pot White Rice (how I do it):
- pour a cup of water in the bottom of the Instant Pot pot
- rinse 2 cups of rice in a strainer until the water runs clear, then transfer to a round ceramic baking dish (that fits in the Instant Pot)
- pour 2 1/4 cups water in with the rice, then cover the bowl with a piece of foil
- set the covered bowl on the Instant Pot trivet, then transfer both to the pot
- cover the Instant Pot and cook on high pressure for 10 minutes
- let the pressure naturally release for 10 minutes before releasing any remaining pressure
To save this curry for later:
Freeze in 1 cup or 2 cup portions (I like to use my Souper Cubes trays for easiest measuring and freezing!) .
Once frozen, transfer to a freezer bag, or even better, use a Food Saver to keep it in peak condition in the freezer. Be sure to label the bag with the date and contents (trust me, it will be harder to remember after a few months!).
Shop This Recipe ::
- Cuisinart 7 Qt Enameled Round Casserole
- 1.5 Qt Corningware Round Baking Dish
- Souper Cube Trays (Use my code THISPILGRIMLIFE10 for 10% off!)
- Food Saver Vacuum Sealer (using this all summer for anything I freeze from the garden)
More Like This ::
- Putting Up A Garden Harvest: Tips, Recipes, & Resources
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- Rosemary Parmesan Squash Casserole
Delicious homemade curry sauce that uses yellow summer squash and carrots for an extra richness in nutrients and flavor! It also freezes well to enjoy all year long.
- 2 tbsp ghee or olive oil
- 1 cup diced yellow onion
- 4 fresh garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp tomato paste
- 2 cups chopped carrots, about 4 medium carrots
- 6 cups diced yellow squash
- 1 tsp kosher salt
- 3 tbsp curry powder*
- 4 cups chicken stock
- Heat a large dutch oven over medium heat. Add the ghee or oil, then when it is melted and shimmery, stir in the chopped onions. Sauté the onion for about 3-5 minutes, until the onions are beginning to soften and look translucent. Stir in the minced garlic and ginger, and allow them to cook for about one minute before stirring in the tomato paste. Stir well until the ingredients are well-incorporated.
- Add the squash, carrots, curry powder, and salt to the pot. Again, stir well until everything is well-incorporated. Pour in the chicken stock.
- Increase the heat to medium-high and bring the mixture to a simmer. Return the heat to medium and cook the sauce at a low simmer for about 20 minutes, until the vegetables are tender and the sauce is very fragrant.
- Remove the pot from the heat. Use an immersion blender to mix the sauce until smooth, or carefully transfer the sauce to a high-powered blender and blend until smooth.
- To serve, warm 2 cups of curry sauce with 1 cup of coconut milk. Simmer with chicken, peas, peppers, etc. Pour over rice or serve with naan. Top with fresh cilantro, toasted sunflower seeds, a dollop of plain Greek yogurt, and/or minced red onion.
Homemade Madras Curry Spice Mixture:
4 1/2 tsp ground fenugreek
4 1/2 tsp ground cumin
5 tbsp ground coriander
4 tbsp turmeric
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cayenne pepper
2 tsp fresh ground black pepper
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