Kabocha Squash Curry Recipe
Prep Time:
10 minutes
Cook Time:
17 minutes
Servings:
4 Servings
Ingredients
  • 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
Directions
  1. 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.
  2. Add the curry paste and stir to blend.
  3. Add the squash, curry powder, garlic, ginger, turmeric, coconut milk, and water. Reduce heat to low and cook for 15 minutes.
  4. Now add the arugula and stir. Let it cook for 2 minutes until it wilts. Add the lime juice.
  5. Serve with fresh parsley or cilantro and lime wedges.