Kabocha Curry
Delight your taste buds with the comforting warmth of Kabocha Curry, a hearty and flavorful dish that showcases the sweet, nutty essence of kabocha squash. This vegan-friendly recipe combines tender chunks of squash, potatoes, and carrots simmered in a luscious coconut curry broth infused with aromatic garlic, ginger, and curry powder. Enhanced with a splash of soy sauce and the creaminess of coconut milk, this dish achieves a perfect balance of savory and mildly sweet flavors. Quick to prepare in under an hour, Kabocha Curry is ideal for busy weeknight dinners or cozy family meals. Served over fluffy rice and garnished with fresh cilantro, this one-pot wonder is a vibrant and satisfying way to warm up any mealtime.
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Recipe Information
Ingredients
- 1 small (about 2 pounds) Kabocha squash
- 2 tablespoons Vegetable oil
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 2 medium, peeled and sliced Carrots
- 2 medium, peeled and diced Potatoes
- 2 tablespoons Curry powder
- 2 tablespoons Soy sauce
- 4 cups Vegetable broth
- 1 can (13.5 ounces) Coconut milk
- 1 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Pepper
- 2 tablespoons, chopped (optional, for garnish) Cilantro
- 4 cups (for serving) Cooked rice
Instructions
Wash the kabocha squash thoroughly, then cut it in half and scoop out the seeds. Slice it into 1-inch chunks, leaving the skin on (optional) as it softens during cooking.
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the sliced carrots and diced potatoes to the pot and cook for 2-3 minutes, stirring occasionally.
Sprinkle in the curry powder and stir well to coat the vegetables evenly. Cook for 1 minute to toast the spices.
Add the kabocha squash pieces to the pot along with the soy sauce, vegetable broth, and coconut milk. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the vegetables are tender and the squash is soft.
Season with salt and pepper to taste, adjusting the seasoning as needed.
Serve the kabocha curry hot over cooked rice and garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
