Kabocha Squash Red Curry

Introduction

Looking for a comforting, healthy, and nourishing meal? This kabocha squash red curry recipe is a must-try! Featuring creamy coconut milk, flavorful curry spices, and tender chunks of kabocha squash, this dish pairs perfectly with rice for a wholesome, plant-based meal. Bursting with vibrant colors and rich flavors, it’s the perfect way to enjoy a cozy dish that’s both satisfying and simple to make.

Detailed Ingredients with Measures

• 1 medium kabocha squash (about 2-3 pounds)
• 1 tablespoon olive oil or coconut oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk (full fat or light)
• 1 cup vegetable broth or water
• 1-2 tablespoons soy sauce or tamari
• 1 teaspoon coconut sugar or brown sugar
• 1 red bell pepper, sliced
• 1-2 cups fresh spinach leaves or desired greens
• Lime wedges, fresh cilantro, and cooked rice for serving

Prep Time

This recipe requires approximately 15 minutes for preparation. During this time, you’ll peel and deseed the kabocha squash, chop the vegetables, and gather all the necessary ingredients.

Cook Time, Total Time, Yield

Cook time for this delicious kabocha squash red curry is about 30 minutes, making the total time approximately 45 minutes from start to finish. The yield is perfect for 4 hearty servings, making it ideal for family meals or meal prep for the week.
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Detailed Directions and Instructions

Step 1: Prepare the Kabocha Squash

– Cut the kabocha squash in half and scoop out the seeds with a spoon.
– Using a sharp knife, carefully chop the squash into cubes. There’s no need to peel the squash, as the skin is edible and softens during cooking.

Step 2: Cook the Aromatics

– Heat a large pot or pan over medium heat. Add a splash of cooking oil.
– Add minced garlic and grated ginger to the pan and sauté for 1-2 minutes until fragrant. Ensure not to burn them by stirring continuously.

Step 3: Add the Curry Paste

– Stir in the red curry paste and cook for 1-2 minutes to release its aromas and flavors.

Step 4: Add the Coconut Milk and Stock

– Pour in the coconut milk and vegetable stock, stirring well to combine.

Step 5: Add the Kabocha Squash

– Add the squash cubes to the pot. Ensure they are fully submerged in the liquid.
– Bring the mixture to a light boil, then lower the heat to a simmer. Cover and cook for about 15-20 minutes, or until the squash is tender.

Step 6: Add Vegetables and Simmer

– Add any additional vegetables of choice, such as bell peppers or green beans, and cook for another 5-10 minutes until cooked and tender.

Step 7: Adjust Seasoning

– Stir in a splash of soy sauce or tamari and a small amount of sugar to balance flavors. Taste and adjust seasoning as needed.

Step 8: Add Lime Juice and Garnish

– Squeeze fresh lime juice into the curry for brightness.
– Garnish with chopped cilantro or Thai basil for extra flavor.

Step 9: Serve

– Serve curry hot over steamed rice or your choice of grain. Optionally, serve with lime wedges on the side.

Notes

Note 1: Substitutions for Red Curry Paste

– If red curry paste is unavailable, you can use green or yellow curry paste as a substitute. Keep in mind this may slightly alter the flavor profile.

Note 2: Vegetable Additions

– You can add vegetables such as broccoli, carrots, or spinach to this recipe. Adjust cooking time based on the vegetables’ cooking requirements.

Note 3: Storing and Reheating

– Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Note 4: Spice Level

– Adjust the spice level by adding more or less curry paste depending on your heat preference.

Note 5: Gluten-Free Option

– For a gluten-free version, ensure the curry paste and soy sauce or tamari you use are certified gluten-free.

Note 6: Protein Options

– You can add tofu, chickpeas, or cooked meat such as chicken or shrimp to make the dish more filling.
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Cook Techniques

Prepping the Kabocha Squash

To prepare the kabocha squash, cut it into halves and scoop out the seeds using a spoon. Once deseeded, cut the squash into smaller pieces, leaving the skin intact as it’s edible and softens when cooked.

Sautéing the Aromatics

Sauté garlic, ginger, onion, and red curry paste in a large saucepan or skillet until aromatic. This forms the flavor base of the curry.

Simmering the Curry

Add chopped kabocha squash, vegetable broth, and coconut milk to the pan with the sautéed aromatics. Allow the mixture to simmer until the pumpkin becomes soft and tender, soaking up all the flavors.

Adding Vegetables

Include other vegetables like spinach, kale, or bell peppers towards the end of cooking. These tender vegetables should only need a few minutes to cook.

Balancing Flavors

Balance the curry’s flavor with a touch of sweetener such as sugar or maple syrup, and adjust seasonings such as salt and lime juice for acidity as needed.

Serving the Curry

Serve the finished curry hot in bowls with a side of steamed rice, quinoa, or noodles. Garnish with fresh herbs like cilantro or Thai basil for a fresh finish.

FAQ

Can I substitute kabocha squash with another type of squash?

Yes, you can substitute it with other squash like butternut squash or acorn squash. However, kabocha’s unique sweet, nutty flavor and creamy texture give the curry its distinct taste.

Do I need to peel kabocha squash?

No, peeling kabocha squash is not necessary as the skin is edible and softens during the cooking process, adding more texture and nutrients to the dish.

Can I make this recipe oil-free?

Yes, you can sauté the aromatics in a bit of water or vegetable broth instead of oil to make it oil-free.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.

Can I freeze this curry?

Yes, this curry freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

How spicy is this curry?

The spice level depends on the red curry paste you use. To make it less spicy, start with less curry paste and add more gradually to taste.

What can I use instead of coconut milk?

If you prefer not to use coconut milk, you can substitute it with cashew cream, almond milk, or any other creamy plant-based milk, although this may slightly alter the flavor.

Conclusion

This warm and flavorful Kabocha Squash Red Curry is a perfect way to enjoy a cozy and nourishing meal. Its rich and creamy texture combined with the subtle sweetness of kabocha squash results in a satisfying dish that’s perfect for any season. Whether you’re a curry-lover or looking to try something new, this recipe will surely become a favorite.

More recipes suggestions and combination

Classic Thai Green Curry

Consider trying a Thai green curry, which can pair wonderfully with fresh vegetables or tofu for a vibrant and refreshing dish.

Roasted Vegetable Buddha Bowl

Add this curry as a flavorful component of a roasted vegetable Buddha bowl alongside quinoa, greens, and your choice of protein.

Coconut Lentil Soup

As a delightful companion, a coconut-based lentil soup can make a satisfying addition to your meal plan.

Steamed Rice and Flatbread

Serve this red curry alongside simple steamed jasmine rice or pair it with naan or roti for a more filling meal.

Coconut Mango Chia Pudding

For dessert, indulge in a refreshing coconut mango chia pudding as a sweet way to finish the meal.