Kabocha Squash Curry Recipe
Kabocha squash curry is great for many reasons, but we love the fact that it's easy to put together, it's healthy, and it's one of the most flavorful dishes you can make. This recipe is packed with veggies and bold spices that will undoubtedly delight your taste buds and keep you feeling full but not overly full. It's a perfect main course but it would also be great as a side to share.
Recipe developer and wellness coach Miriam Hahn is the brains behind this innovative dish, and she shares her fun inspiration behind it. "I make a sweet potato curry that inspired me to make a more seasonal version with kabocha. I always try to eat a wide variety of produce and experiment with all different types," she explains. Hahn also says that she particularly loves a good curry because "they tend to be more hearty than soups," making it perfect for a more fulfilling and nourishing meal all-around!
Gather the ingredients for kabocha squash curry
You will need quite a few ingredients to make this kabocha squash curry recipe, including avocado oil, red onion, yellow pepper, green curry paste, chopped kombucha squash, curry powder, salt, garlic granules, ginger powder, turmeric, coconut milk, water, spinach or arugula, and limes.
There are also two optional ingredients — parsley or cilantro for topping. Once you have everything together, you can get started on this flavorful kabocha squash curry.
Cook the onions and peppers
Grab a large soup pot and add the oil. Place it on your burner and kick the heat up to medium-high so the oil starts to sizzle. Go ahead and throw in the onions and peppers. As a reminder, you should have chopped those both ahead of time. Cook the onions and the pepper together for about five minutes, frequently stirring, so nothing sticks to the bottom and burns.
Add the curry paste and stir
The curry paste is the next thing you will need to add to the veggies. This paste adds a ton of flavor and makes the dish really live up to its name. "Green curry is a little milder than a red curry paste; it is sweet, salty, and creamy, giving this dish a real depth of flavor," Hahn explains.
Add more ingredients to build the curry
There are still a few more things you will need to add to the mix, including the squash. Remember, you should have kept the skin on to make your life easier. "The skin on kabocha squash is edible, so I keep it on for several reasons. The skin of all produce has a high concentration of the vitamins, so I buy organic and eat the skin," Hahn explains. "Secondly, it saves a step! Not having to peel is so much quicker." So, go ahead and add the skin-on, chopped pieces of squash to the mix.
Then, toss in the curry powder, garlic, ginger, turmeric, coconut milk, and water. The more flavors, the merrier. Reduce the heat to low and cook for about 15 minutes so all of the spices combine.
One of the last things you need to add is the arugula. Let it cook for about two minutes until it wilts. Then, just add the lime juice.
Serve the curry and enjoy
This step is the best one because you finally get to dig in! This dish great on its own, but Hahn provides several additional and delicious serving suggestions. "It is great to serve with rice or any grain. Quinoa and farro work well also. I like to serve it with a huge green salad or steamed broccoli," Hahn shares. "Also great to serve with naan or pita bread. I also like to top with fresh herbs because it adds extra nutrition and digestion benefits."
"This lasts great all week stored in a glass container in the fridge," Hahn notes about leftovers. Warm, nourishing, and loaded with flavor, this curry is guaranteed to hit the spot!
- 1 tablespoon avocado oil
- 1 red onion, chopped
- 1 yellow pepper, chopped
- 2 tablespoons green curry paste
- 2 cups kabocha squash, skin on, chopped
- 1 tablespoon curry powder
- 1 teaspoon salt
- ½ teaspoon garlic granules
- ½ teaspoon ginger powder
- ¼ teaspoon turmeric
- 1 can (14 ounces) coconut milk
- ½ cup water (more if you want thinner curry)
- 3 cups spinach or arugula
- juice of 1 lime
- lime wedges for garnish
- parsley or cilantro for garnish
- In a large soup pot, add the oil and turn heat to medium-high. Add the onions and pepper and cook for 5 minutes, stirring frequently.
- Add the curry paste and stir to blend.
- Add the squash, curry powder, garlic, ginger, turmeric, coconut milk, and water. Reduce heat to low and cook for 15 minutes.
- Now add the arugula and stir. Let it cook for 2 minutes until it wilts. Add the lime juice.
- Serve with fresh parsley or cilantro and lime wedges.
| Calories per Serving | 298 |
| Total Fat | 25.7 g |
| Saturated Fat | 19.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.7 mg |
| Total Carbohydrates | 18.9 g |
| Dietary Fiber | 4.1 g |
| Total Sugars | 3.2 g |
| Sodium | 659.6 mg |
| Protein | 4.8 g |
