30-Minute Squash Coconut Curry

Bahan-bahan (6 porsi)

• 6 cloves garlic
• 2 tablespoons minced ginger
• 2 teaspoons olive oil
• 1 teaspoon each curry powder and chili powder
• 1/2 teaspoon each turmeric and cayenne pepper
• 5 -6 cups peeled, chopped squash (I used kabocha – butternut would be good, too)
• 1 15 -ounce can thick coconut milk
• 3 tablespoons red curry paste (I used Massaman curry paste)
• 3 tablespoons creamy peanut butter
• 1/2 tablespoon honey
• 2 15 -ounce cans fire roasted diced tomatoes
• 1 1/4 cup light bulgur, uncooked
• cilantro for topping