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Warming Squash and Fennel Curry

Pin Recipe
Packed with spices to support digestion!
Course: Dinner
Cuisine: Indian
Keyword: dairy-free, egg-free, gluten-free, grain-free, nut-free, paleo, soy-free, vegan, vegetarian
Author: Maya Rose, MS, CNS


  • 2 tablespoons coconut oil or ghee
  • 1 medium leek thinly sliced
  • 1 2-inch piece ginger minced
  • 1 serrano pepper minced (optional)
  • 1 tablespoon fennel seeds
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 large kabocha squash, red kuri, or butternut squash cut into cubes
  • 1 14.5 ounce can diced tomatoes
  • 1/2 cup water or veggie stock
  • 1 - 1 1/2 teaspoon sea salt* start by adding 1 teaspoon of salt, then adding more after the curry has cooked.
  • pinch freshly ground black pepper


  • In a large pot, heat the oil or ghee and add the leek, ginger, and serrano (if using). Sauté until the leeks soften and start to brown slightly.
  • Add fennel seeds, coriander, cumin, and turmeric, and saute for 1-2 minutes until they become very fragrant. If they are sticking badly and look like they may burn, add a small splash of water.
  • Add squash, tomatoes, water, and 1 teaspoon sea salt. Bring to a boil, then reduce heat and simmer until the squash is tender when pierced with a fork.
  • Taste and add more salt, as needed. Serve over cooked quinoa or chickpeas.