Cooked - Kabocha Squash Curry - New Recipe

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Home Pricing Community My Recipes

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Kabocha Squash Curry

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6.0

1 medium kabocha squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes

2 tablespoons coconut oil

1 large yellow onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (14 oz) coconut milk, full-fat

1 cup vegetable broth, low-sodium

1 tablespoon lime juice

1 tablespoon brown sugar

1 red bell pepper, sliced thin

1 cup chickpeas, cooked or canned

Handful of fresh cilantro, roughly chopped

1 teaspoon salt, or to taste

Step 1: Prep the Squash - Cut the kabocha squash in half, scoop out the seeds, peel the skin, and cut it into 1-inch cubes.
Step 2: Sauté the Base - Heat coconut oil in a large pot over medium heat. Add chopped onion and cook until soft and golden, about 5 minutes. Add garlic and ginger, stirring for another minute.
Step 3: Build the Curry Flavor - Stir in the red curry paste and let it sizzle for a minute. Pour in the coconut milk and veggie broth, whisking to blend smooth.
Step 4: Simmer the Squash - Add kabocha cubes, chickpeas, and bell pepper. Bring to a gentle boil, then lower the heat, cover, and simmer for 20-25 minutes until the squash is fork-tender.
Step 5: Finish with Flair - Stir in lime juice, brown sugar, and salt. Adjust seasoning to taste.
Step 6: Serve It Up - Ladle into bowls, sprinkle with cilantro, and serve with rice or naan.

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