Squash and Asparagus Curry

Sweet and Savoury curry perfection. Squash and Asparagus Curry is a simple curry prepared with Asparagus, Squash and Pork jowl in a curry powder infused coconut cream sauce

You will definitely need lots of rice with this dish, a simple curry prepared with fresh asparagus lightly cooked to retain its crunchiness, squash that melts in your mouth and pork jowls which gives a lot of savoury flavours served in a creamy coconut milk-based sauce that is sauteed with garlic and onions. A very savoury dish with lots of subtle but tasty flavours and it’s easy to prepare too, inspired by the Filipino ginataang kalabasa but with additional ingredients making it even better and vibrant.

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Squash and Asparagus Curry

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Freestyle


Squash and Asparagus Curry is a simple curry prepared with Asparagus, Squash and Pork jowl in a curry powder infused coconut cream sauce


Units Scale
  • 400 g Pork jowls, sliced into small cubes
  • 1/2 medium sized butternut squash, cubed
  • 1 bunch asparagus, sliced into 2-inch sections
  • 2 cups coconut milk
  • 3 tbsp bagoong monamon
  • 6 cloves garlic, minced
  • 1 small red onion, chopped
  • 3 pcs finger chillies, chopped
  • pepper
  • oil


  1. In a wok, heat up oil and brown pork pieces.
  2. Now add garlic, onion and chillies then sauté for a minute.
  3. Add butternut squash then stir fry until there’s a little bit of browning on the butternut.
  4. Add coconut milk, bring to a boil and simmer for 7 minutes.
  5. Add bagoong monamon and asparagus and simmer for additional 5 minutes.
  6. Season with freshly ground black pepper.


5 Responses

  1. Squash and asparagus…what a unusual yet very delicious combination! The curry looks super!

  2. suituapui says:

    Definitely a winning combination!!! Bet it is as good as it looks.

  3. Frank says:

    Looks simple but really tasty, Raymond! Definitely my kind of eating. And I happen to have some winter squash on hand at the moment (Kabosha not butternut, but I suppose that won’t matter too much.) And with spring just around the corner, asparagus will soon be back in season here…

  4. Hannah says:

    Sounds like the perfect thing for spring! I can’t wait for asparagus to start flooding the market again.

  5. Really unusual combination of autumn and spring! Am most fascinated by the bagoong monamon — it’s like a thick fish sauce, from what I can tell. I always learn when I come here!

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