Cooked - Kabocha Squash Curry

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kabocha Squash Curry

4.0

2 tsp coconut oil (water, broth or another cooking oil of choice (10 mL))

1 small white onion (diced (about 1 cup, 150 g))

3 cloves garlic (minced (15 g))

1 tbsp fresh ginger (minced (10 g))

3 tbsp red curry paste (45 g)

1 green bell pepper (seeds removed and roughly chopped)

1 heaping cup peeled and chopped carrot (about 2 carrots, 170 g)

4-5 cups peeled and cubed kabocha squash (approx. 600 g)

1 14 oz can full-fat or light coconut milk

1 cup vegetable broth or water (250 mL)

1 tbsp coconut sugar (brown sugar or maple syrup (15 mL))

1 tbsp soy sauce or gluten-free tamari (15 mL)

1-2 tbsp lime juice (to taste (15 mL))

1 tbsp white miso paste (optional (15 g))

Prepare the squash, vegetables, garlic and ginger so you're ready to go. To prepare the squash, cut it half from top to bottom, then cut each half into two chunks. Cut the chunks into wedges and then cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).
Heat 1 tbsp oil, water or broth in a large skillet over medium heat. Add the onion, garlic and ginger and saute for 5-6 minutes until soft and fragrant.
Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
Add the rest of the ingredients and bring to a low simmer. Cover and cook over low to medium heat for 10 minutes, stirring occasionally.
Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 14 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...