Simmer your curry until the kabocha squash is tender, which only takes about 10-15 minutes! In a large saute pan, heat remaining olive oil over medium high heat. I remember one day after coming to the U.S., I was out grocery shopping with my mom and we were talking out loud, trying to figure out which of the items labelled “squash” was actually the West Indian pumpkin we were used to eating. Today is all about my favorite fall vegetable--KABOCHA SQUASH! Reduce to a simmer and cook for 10-15 minutes, until mixture thickens and squash cooks to your desired firmness. This West Indian S, Bully Beef (Jamaican Corned Beef) Sandwiches, Trini Grilled Salmon with Cilantro Lime Rice, Kabocha Squash Curry — Sweet & Sorrel | My Meals are on Wheels, 2 tbsp vegetable broth (plus more if needed). This Kabocha Squash Thai Red Curry is so warm and comforting! For the Curry. Carefully cut kabocha squash into long 2 inch slices, then place on baking sheet and coat squash thoroughly with half of the olive oil. This Red Curry Kabocha Squash Soup has the most wonderful pairing of Thai red curry and sweet, creamy kabocha squash. Transfer to a medium bowl and set aside. Spaghetti Squash? These is a fairly reasonably priced dinner to make bec Add the squash and cook, stirring occasionally, for 5 more minutes. It’s healthy, hearty, and full of flavor. The kabocha squash should be golden brown but not fully cooked. https://www.japancentre.com/en/recipes/1309-kabocha-pumpkin-curry Remove pan from heat and stir in spinach. Used Kabocha squash, and left skin on – it has a pleasant texture cooked – plus adds color. I’m so happy you enjoyed the recipe Sandy! Kabocha squash is now one of my favorite kinds of squash to eat, and it makes a perfect curry. This recipe makes a large amount, and that’s intentional–because the only thing better than curry is even more curry … Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. Taste and season with salt and black pepper to your preference. When we said yes, he said he knew we had to be because we were calling everything pumpkin. © 2021 Discovery or its subsidiaries and affiliates. https://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268 spicy curry powder), and some additional spices that invoke the feeling of fall. This page contains affiliate sales links. Learn how your comment data is processed. To roast pumpkin seeds, preheat the oven to 350 degrees. It’s officially fall here on the East Coast, which means it’s now squash season! My name is Dani and I make healthy, Caribbean-inspired meals. We had this tonight with coconut rice. Add the garlic and cook for 2 more minutes. Required fields are marked *. Add the red pepper, kabocha squash, and tofu. Add the curry paste and cook for another 2 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Bake for 18-20 minutes, turning halfway. Updated: February 11th, 2019 Its deep golden orange flesh takes on a creamy, custardy texture and a sweet, nutty flavor when cooked. https://www.willcookforfriends.com/2015/12/curried-kabocha-squash-soup.html I’m Dani, and I started this little blog in, Blood Orange Ricotta Cake is a seasonal gluten fre, You all wanted to hear my voice over skills so her, I’m still dreaming of brunch! Seasonal squash gets a spicy twist in this recipe for Vegan Kabocha Squash Curry. Served … I share that story because it actually led to my discovery of kabocha squash. Seriously! I used butternut squash instead of pumpkin – so much easier to cut up. Thai Kabocha Squash Curry Kabocha, cauliflower, tofu and kale simmer in Thai yellow curry sauce for a scrumptious and satisfying meal. Can’t wait to hear from you all! Cover and cook for a little longer at the same heat. Let simmer, covered, for 10 minutes or until squash is softened. All rights reserved. In this curry, it melts down slowly in vegetable stock and coconut milk to form a rich and creamy base that will fill you up but won’t weigh you down. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Cut the bottom and top off the squash, then carefully cut it in half from top to bottom. Scoop out the seeds (you can save them and roast them separately). In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Bake for 18-20 minutes, turning halfway. Add the garlic and cook for 2 more minutes. I decided to tweak my butternut squash soup recipe and use Kabocha plus give it some Thai flavors. Acorn squash? Drizzle olive oil on a foil lined sheet tray. In conclusion, Chicken yellow curry with Kabocha squash is easy to make with only 6+1 ingredients, and it mingles superbly with the winter squash. Kabocha squash and yellow curry paste might taste different, taste it before adding fish sauce, sugar and tamarind paste. I love curry, but wasn’t sure if squash in a curry … I have experimented with Kabocha squash more over the years and I find that people who dislike the sweetness of roasted carrots, butternut squash or acorn squash, prefer the depth and savoriness of Kabocha. For this curry recipe, I combine the squash with coconut milk, West Indian yellow curry powder (i.e. Through trial and error, we finally found our pumpkin (it’s the really big one that looks almost pink/green and has little white stripes and spots all over. Transfer to a medium bowl and set aside. Preheat oven to 425 degrees. https://www.washingtonpost.com/recipes/thai-kabocha-curry/12525 Butternut squash? Add squash and vegetable broth. He told us he was from Trinidad and there, pumpkins are known as “calabaza” (which actually means pumpkin in Spanish!). Add tomato paste, curry powder, coriander, and cumin and stir until spices become fragrant, about 30 seconds. Roast the squash … Simmer until the sauce is reduced and thickened, about 45 min… Add the butter to a medium pot over medium heat and let it brown. Since kabocha squash tend to be a bit on the sweet side, balancing it with an appropriate amount of heat, in addition to a unique mixture of various Indian spices, adds just the right depth of flavor. The kabocha squash should be golden brown but not fully cooked. This recipe is vegan, oil-free, full of flavour and easy to make with simple, everyday ingredients. And of course the traditional Halloween pumpkin is called a pumpkin. ), but we also found out that we LOVE kabocha squash. Added 8 oz firm sprouted tofu, cubed. Yup, that’s pumpkin too. To pull out the full flavor of the kabocha squash and keep its texture, I baked the squash first, then added it to the curry mixture. If you need to add extra broth as the mixture cooks, do so. Bring to a boil then add thyme, chopped tomato, and salt and pepper. Cut the squash into a few large chunks. We spent a few minutes laughing about how hard it was to find what we were looking for, since none of the items had the names were were used to seeing. Whisk in the coconut milk and chicken stock. You can find me testing a new recipe or searching for my next travel destination. This squash is very sweet and that compliments the spiciness and creaminess of the Thai curry! Kabocha squash has a dense, meaty texture that is very similar to a West Indian pumpkin, but it is much sweeter. Your favorite shows, personalities, and exclusive originals. In an attempt to find our West Indian pumpkin, my mom bought every variety of squash she came across in American supermarkets. Add kabocha squash, coconut milk, and vegetable broth. And because of this, we get to surround ourselves with the intoxicating aromas of curry, gingerbread, molasses, turkey, mint, etc. Taste and adjust seasoning as needed. It has the colour of an acorn squash… I mean look at this beauty! Your email address will not be published. So good. The seeds from kabocha and other pumpkins make for a healthy and tasty snack. Season with olive oil and sea salt (plus cinnamon or curry … Kabocha Squash, also known as Japanese Pumpkin, is a Japanese variety of squash. Kabocha Squash Thai Flower on a bed of Quinoa! Stir in the fish sauce and spinach. I decided to roast the whole squash and fill it up with delicious yellow Thai curry. Kabocha Squash Curry Veggie Curry Serves 3-4 I make a whole lot of curries but there is this amazing Thai place in Santa Monica that serves curry with Kabocha squash and I am not sure why I haven’t been adding it into every curry I make! Hi! ½ kabocha squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes * (See Notes for using golden potatoes) 1 tablespoon neutral-flavored oil (sunflower, canola, etc) 1 small or ½ medium yellow or sweet onion (about 4 ounces), thinly sliced; Simmer till the kabocha squash is totally tender (30 to 35 minutes). Return to … Serve over jasmine rice … Transfer the entire mixture to a blender or food processor and puree until smooth. One (2 pounds 8 ounces) kabocha squash; 4 tablespoons canola, sunflower or other vegetable oil, divided; 1 1/2 teaspoons fine sea salt, divided, plus more to taste I just love it!! Japanese curry has a slightly sweeter flavor, often due to pear or apple additions in the curry (as opposed to an Indian korma curry).I love how it complements red kuri squash or kabocha squash … Remove and discard the stringy membranes from the seeds. The flesh is known to be sweet, even sweeter than butternut squash, especially when roasted. 1/2 Spanish onion, cut into 1/2-inch dice, 4 cups 1-inch-dice kabocha squash (from about 1 peeled squash), Kosher salt and freshly ground black pepper, Cooked long-grain rice (preferably jasmine), for serving. Kabocha Squash. Since I don’t usually eat white rice, I *borrowed* some from my dad to take this picture And since I used coconut milk, this recipe is vegan! Add the squash and cook, stirring occasionally, for 5 more minutes. WHAT TO DO WITH KABOCHA SQUASH SEEDS. Whisk in the coconut milk and chicken stock. A rather gloomy (and rainy) day calls for a comforting bowl of stew or curry of sorts. Kabocha squash, also known as Japanese pumpkin, is my all time favorite squash. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. Add the  chopped onion and saute for 1 minute. This Vegan Thai Kabocha Squash Curry is super creamy, packed with flavor, and an easy comfort food recipe for the fall! Carefully cut kabocha squash into long 2 inch slices, then place on baking sheet and coat squash thoroughly with half of the olive oil. Your email address will not be published. Kabocha squash is a green Japanese pumpkin that is available year-round. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes. Thank you! Ingredients 1 medium kabocha squash 3 tablespoons olive oil, divided 1 teaspoon kosher salt 2 twists freshly ground black pepper 1 small onion, diced 2 teaspoons curry powder 1 quart low-sodium chicken stock ½ cup canned tomato sauce.Put the squash flesh into a high-powered blender along with the chicken broth, coconut milk, and curry powder. Plus, no need to use full-fat coconut milk to get the creamiest curry … First, a confession: most West Indians aren’t familiar with the term squash. Season with salt and pepper. Season with salt and pepper. Add the curry paste and cook for another 2 minutes. Heat a Dutch oven on med high, wait until it’s hot … This Kabocha Squash Curry is the perfect cold-weather meal. A fellow shopper overheard our discussion and walked over to us, asking if we were Jamaicans. This site uses Akismet to reduce spam. Simmer until the sauce is reduced and thickened, about 45 minutes. Simmer until kabocha squash is tender. As a member of Amazon Associates and other affiliate programs, I earn from qualifying purchases. All in one place. It can get pretty confusing! Remove from heat. But that doesn’t make it any less delicious or filling! Roast squash halves for about 30 minutes until tender. Preheat oven to 425 degrees. Sign up for the Recipe of the Day Newsletter Privacy Policy, Lamb Cheeseburgers with Crispy Curry Smashed Potatoes, Lentil Stew with Coconut and Madras Curry Recipe. The skin is green and hard and the inside is a deep orange color. The other week I came home with a good sized kabocha squash. In Jamaica, we call every squash a pumpkin. Season the curry to taste with extra soy sauce or tamari and stir in the lime juice as desired. Both of these distinctive features are usually no help because this kind of squash is normally sold cut and peeled! Serve immediately over Basmati rice. That’s pumpkin to a Jamaican. This is not very common in Jamaica but we’d probably call it pumpkin. 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