Hot Curry Squash Tacos



Recipe divider line

Heat Level

Green pepperGreen pepperGreen pepper

Recipe divider line

Prep Time

15 min

Recipe divider line

Cook Time

70 min

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

Recipe pink divider


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


  1. Combine brown sugar, ketchup, 1 cup water, apple cider vinegar, Patak’s® Hot Curry Spice Paste, Worcestershire sauce, and salt in a saucepan over medium heat. Let simmer for 30 min and set aside.
  2. Take thinly sliced red onion and pickle them quickly by placing in rice wine vinegar, 1 cup of water, white sugar, and salt mixture for 30 min. Drain liquid for serving.
  3. Blanch squash in boiling water for 4-6 min then transfer to cold water bath.
  4. Grill squash on medium-high heat each side 2-3 min. Brush with mixture that was set aside.
  5. Combine chopped pineapple and Patak’s® Sweet Mango Chutney in a mixing bowl.
  6. Warm tortillas on barbecue, build tacos with garnish, and enjoy.
Product info background bottom M product info background bottom
Recipes diamond icon You might also like Recipes diamond icon