Peel and deseed the squash and cut it into even cubes. Finely chop the onion and garlic.
Rinse the rice thoroughly and cook it in water until fluffy and soft. Then let it steam dry briefly.
Gently fry the onion and garlic in olive oil. Add the curry powder and toast briefly until fragrant.
Stir in the coconut milk and add the squash. Simmer everything over a low heat until the squash is soft and the sauce has turned a little creamier.
Season the curry to taste and add a little water if the sauce is too thick. Let it rest briefly so the flavours come together.
Spoon the squash and coconut curry over the rice and serve hot.
Good to know
A curry like this makes the kitchen feel cosy straight away. It's creamy, full of flavour and refreshingly uncomplicated. Just the thing when you want something warm and hearty.
Swaps
Rice → quinoa (also provides protein and fibre). Coconut milk → unsweetened cashew cream (creamy; contains tree nuts). Squash → sweet potato (also provides beta-carotene and fibre). Olive oil → avocado oil (heat-stable and mild in flavour).
Allergens
The dish is naturally vegan and usually fine for children if you choose a mild curry powder. Some people react to coconut; in pregnancy, fresh, thoroughly heated ingredients and moderate seasoning make sense.
