paleo cayote squash saute

Chayote Squash Curry Saute

  • Author: Louise Hendon
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: American


  • 2 chayote squash, cored and diced (approx 1 inch cubes)
  • 1 cup diced carrots (dice them smaller than the chayote squash – approx 1/2 inch cubes)
  • 4 ribs of celery, chopped into chunks
  • 6 romaine lettuce leaves, chopped
  • 2 eggs
  • 1/2 Tablespoon of curry powder
  • 2 teaspoons apple cider vinegar
  • salt to taste
  • coconut oil to cook in


  1. Boil the chopped chayote squash, carrots, and celery in a pot of boiling water for 15 minutes with the lid on. Use enough water to cover all the vegetables up.
  2. In a skillet on high heat, add 2 tablespoons of coconut oil, and then add the drained cooked vegetables (keep the broth they were cooked in).
  3. Add the curry powder and add salt to taste. Saute the vegetables for 10 minutes.
  4. Pour the broth into a tall pot (there should be around 6 cups of broth – add in water or chicken broth if there’s not enough left). Bring the broth to a boil, add salt to taste, and then lower the temperature to a simmer and poach the 2 eggs in the broth.
  5. When the eggs are done to the softness you like (5 minutes for a soft but not runny egg), add in the chopped romaine lettuce and serve immediately (with a poached egg in each bowl).


  • Serving Size: 1 bowl of soup and 2 cups of sauteed vegetables