Hot Curry Squash Tacos



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Heat Level

Purple pepperPurple pepperPurple pepper

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Prep Time

15 min

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Cook Time

70 min

Most people love tacos, so we simply had to create this recipe! You will love these curry tacos and for a milder version, simply use Patak’s® Mild Curry Spice Paste instead. With rich Indian flavors and topped with that must-have taco ingredient: pineapple.

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  • 1 squash, cut into ½” pieces
  • ½ red onion, thinly sliced 
  • ½ cup brown sugar
  • ½ cup ketchup
  • 2 cups water, divided
  • ¼ cup apple cider vinegar
  • 3 tbsp Patak’s® Hot Curry Spice Paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp white sugar
  • 10 corn tortillas
  • 4 limes, quartered
  • ¼cup fresh cilantro, chopped
  • 3 radishes, sliced (garnish)
  • 2 avocados, sliced (garnish)
  • 1 cup pineapple, grilled and chopped
  • ½ cup Patak’s® Sweet Mango Chutney
  • 1 cup rice wine vinegar


  1. In a saucepan over medium heat, combine the brown sugar, the ketchup, 1 cup of water, the apple cider vinegar, the Patak’s® Hot Curry Spice Paste, the Worcestershire sauce and the salt Let simmer for 30 min and set aside. 
  2. Pickle the red onion by placing the slices in a mixture containing the rice wine vinegar, the remaining 1 cup of water, the white sugar and the salt. Let sit for 30 min and drain. 
  3. Blanch the squash by cooking it in boiling water for 4 to 6 min then transferring it to a cold-water bath. 
  4. Grill the squash on medium-high heat on each side for 2 to 3 min. Brush with the marinade. 
  5. Combine the pineapple and the Patak’s® Sweet Mango Chutney in a mixing bowl. 
  6. Warm the tortillas on the barbecue. 
  7. Build tacos and garnish to taste.
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