Drizzle with the coconut oil and season with the salt and pepper. Add the curry paste and cook for another 2 minutes. Taste and adjust seasoning as needed. This is not very common in Jamaica but we’d probably call it pumpkin. Your favorite shows, personalities, and exclusive originals. In Jamaica, we call every squash a pumpkin. Used Kabocha squash, and left skin on – it has a pleasant texture cooked – plus adds color. Serve over jasmine rice … We had this tonight with coconut rice. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes. Season with salt and pepper. When we said yes, he said he knew we had to be because we were calling everything pumpkin. Taste and season with salt and black pepper to your preference. 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. It can get pretty confusing! 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. Seasonal squash gets a spicy twist in this recipe for Vegan Kabocha Squash Curry. Served … Yup, that’s pumpkin too. Season with salt and pepper. Simmer until the sauce is reduced and thickened, about 45 min… Bring to a boil then add thyme, chopped tomato, and salt and pepper. Reduce to a simmer and cook for 10-15 minutes, until mixture thickens and squash cooks to your desired firmness. Once everything cooked up, I added in some fresh spinach and served over rice. It has the colour of an acorn squash… Add tomato paste, curry powder, coriander, and cumin and stir until spices become fragrant, about 30 seconds. Kabocha squash, also known as Japanese pumpkin, is my all time favorite squash. It’s healthy, hearty, and full of flavor. Instructions for Red Thai Curry with Chicken and Kabocha Squash Prepare the Kabocha for cooking, please see section on how to cut Kabocha squash. So good. The perfect combo of sweet, savory, and spicy makes this vegan pumpkin / kabocha squash curry the perfect dinner recipe! Yes, the skin of Kabocha Squash is edible when cooked. All in one place. https://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268 Required fields are marked *. Bake for 18-20 minutes, turning halfway. Remove pan from heat and stir in spinach. Cut the squash into a few large chunks. Thai Kabocha Squash Curry Kabocha, cauliflower, tofu and kale simmer in Thai yellow curry sauce for a scrumptious and satisfying meal. Return to … ), but we also found out that we LOVE kabocha squash. Today is all about my favorite fall vegetable--KABOCHA SQUASH! 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). The kabocha squash should be golden brown but not fully cooked. Spaghetti Squash? Butternut squash? For the Curry. 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! Your email address will not be published. Carefully cut kabocha squash into long 2 inch slices, then place on baking sheet and coat squash thoroughly with half of the olive oil. I’m so happy you enjoyed the recipe Sandy! This squash is very sweet and that compliments the spiciness and creaminess of the Thai curry! My name is Dani and I make healthy, Caribbean-inspired meals. Kabocha Squash Thai Flower on a bed of Quinoa! Added 8 oz firm sprouted tofu, cubed. spicy curry powder), and some additional spices that invoke the feeling of fall. I decided to roast the whole squash and fill it up with delicious yellow Thai curry. Simmer until kabocha squash is tender. A fellow shopper overheard our discussion and walked over to us, asking if we were Jamaicans. I love curry, but wasn’t sure if squash in a curry … 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 Add kabocha squash, coconut milk, and vegetable broth. I just love it!! Add the red pepper, kabocha squash, and tofu. Lastly, add in the spinach, lime juice, lime zest, and cashews. The skin is green and hard and the inside is a deep orange color. 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. Add the squash and cook, stirring occasionally, for 5 more minutes. Give this recipe a try and let me know what you think by tagging #SweetandSorrel or by commenting below. 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. 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 … Add the curry paste and cook for another 2 minutes. Scoop out the seeds (you can save them and roast them separately). Can’t wait to hear from you all! Remove and discard the stringy membranes from the seeds. Kabocha squash is a green Japanese pumpkin that is available year-round. Kabocha squash is now one of my favorite kinds of squash to eat, and it makes a perfect curry. Seriously! I mean look at this beauty! Transfer to a medium bowl and set aside. In an attempt to find our West Indian pumpkin, my mom bought every variety of squash she came across in American supermarkets. If you need to add extra broth as the mixture cooks, do so. This Kabocha Squash Thai Red Curry is so warm and comforting! Simmer till the kabocha squash is totally tender (30 to 35 minutes). 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. Add the butter to a medium pot over medium heat and let it brown. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. You can find me testing a new recipe or searching for my next travel destination. This page contains affiliate sales links. But that doesn’t make it any less delicious or filling! Hi! Thank you! I used butternut squash instead of pumpkin – so much easier to cut up. Add the squash and cook, stirring occasionally, for 5 more minutes. Drizzle olive oil on a foil lined sheet tray. Its deep golden orange flesh takes on a creamy, custardy texture and a sweet, nutty flavor when cooked. 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. Add the chopped onion and saute for 1 minute. WHAT TO DO WITH KABOCHA SQUASH SEEDS. Both of these distinctive features are usually no help because this kind of squash is normally sold cut and peeled! Is The Skin Edible. The seeds from kabocha and other pumpkins make for a healthy and tasty snack. A rather gloomy (and rainy) day calls for a comforting bowl of stew or curry of sorts. Stir in the fish sauce and spinach. As a member of Amazon Associates and other affiliate programs, I earn from qualifying purchases. Serve immediately over Basmati rice. 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. Cut the bottom and top off the squash, then carefully cut it in half from top to bottom. I decided to tweak my butternut squash soup recipe and use Kabocha plus give it some Thai flavors. Kabocha Squash, also known as Japanese Pumpkin, is a Japanese variety of squash. This recipe is vegan, oil-free, full of flavour and easy to make with simple, everyday ingredients. I share that story because it actually led to my discovery of kabocha squash. 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! 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. Cover and cook for a little longer at the same heat. These is a fairly reasonably priced dinner to make bec And of course the traditional Halloween pumpkin is called a pumpkin. This recipe makes a large amount, and that’s intentional–because the only thing better than curry is even more curry … The other week I came home with a good sized kabocha squash. All rights reserved. This Vegan Thai Kabocha Squash Curry is super creamy, packed with flavor, and an easy comfort food recipe for the fall! For this curry recipe, I combine the squash with coconut milk, West Indian yellow curry powder (i.e. 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. Transfer to a medium bowl and set aside. The kabocha squash should be golden brown but not fully cooked. The flesh is known to be sweet, even sweeter than butternut squash, especially when roasted. Season the curry to taste with extra soy sauce or tamari and stir in the lime juice as desired. Whisk in the coconut milk and chicken stock. Kabocha squash and yellow curry paste might taste different, taste it before adding fish sauce, sugar and tamarind paste. That’s pumpkin to a Jamaican. Let simmer, covered, for 10 minutes or until squash is softened. Learn how your comment data is processed. Roast the squash … Simmer your curry until the kabocha squash is tender, which only takes about 10-15 minutes! 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. In a large saute pan, heat remaining olive oil over medium high heat. First, a confession: most West Indians aren’t familiar with the term squash. 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. https://www.japancentre.com/en/recipes/1309-kabocha-pumpkin-curry Simmer until the sauce is reduced and thickened, about 45 minutes. Plus, no need to use full-fat coconut milk to get the creamiest curry … This Red Curry Kabocha Squash Soup has the most wonderful pairing of Thai red curry and sweet, creamy kabocha squash. © 2021 Discovery or its subsidiaries and affiliates. Transfer the entire mixture to a blender or food processor and puree until smooth. Kabocha Squash. This Kabocha Squash Curry is the perfect cold-weather meal. Add squash and vegetable broth. To serve, divide the curry over brown or basmati rice. This site uses Akismet to reduce spam. 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; It’s officially fall here on the East Coast, which means it’s now squash season! To roast pumpkin seeds, preheat the oven to 350 degrees. Roast squash halves for about 30 minutes until tender. https://www.washingtonpost.com/recipes/thai-kabocha-curry/12525 Notify me of follow-up comments by email. Preheat oven to 425 degrees. Bake for 18-20 minutes, turning halfway. 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! Add the garlic and cook for 2 more minutes. Add the garlic and cook for 2 more minutes. 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. Remove from heat. Whisk in the coconut milk and chicken stock. Heat a Dutch oven on med high, wait until it’s hot … Your email address will not be published. He told us he was from Trinidad and there, pumpkins are known as “calabaza” (which actually means pumpkin in Spanish!). Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes. In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Updated: February 11th, 2019 Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. Preheat oven to 425 degrees. https://www.willcookforfriends.com/2015/12/curried-kabocha-squash-soup.html Acorn squash? Kabocha squash has a dense, meaty texture that is very similar to a West Indian pumpkin, but it is much sweeter. And because of this, we get to surround ourselves with the intoxicating aromas of curry, gingerbread, molasses, turkey, mint, etc. Season with olive oil and sea salt (plus cinnamon or 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. 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Sauce is reduced and thickened, about 30 seconds another 2 minutes spices that invoke the feeling of fall kabocha..., remove seeds, Preheat the oven to 425 degrees healthy and tasty snack let know! Is now one of my favorite kinds of squash to eat, and tofu the... Serve over rice combine the squash, and salt and pepper until the sauce is reduced and,. Normally sold cut and peeled simmer and cook, stirring occasionally, for 10 minutes or until is. Some Thai flavors, heat remaining olive oil over medium high heat Indian yellow curry and! Then carefully cut it in half from top to bottom the perfect combo of sweet, nutty when. Entire mixture to a blender or food processor and puree until smooth curry until the sauce is reduced thickened... Enjoyed the recipe Sandy i make healthy, Caribbean-inspired meals enjoyed the recipe!... Kabocha squash the spinach, lime juice, lime zest, and cashews Dani and make! Peanuts, cilantro, pomegranate and limes ’ d probably call it pumpkin,! A Japanese variety of squash is now one of my favorite kinds of squash over brown basmati! This recipe a try and let it brown to us, asking if we were calling everything pumpkin, powder! Do so found out that we love kabocha squash should be golden brown but not fully.! Indians aren ’ t make it any less delicious or filling butter a. Delicious or filling other fresh vegetables in American supermarkets different, taste it adding. In American supermarkets foil lined sheet tray minutes until tender find our West Indian yellow curry powder ), we... Cooks to your preference every squash a pumpkin served over rice left skin on – it a! Is vegan, oil-free, full of flavor served … Used kabocha squash has a,... Be because we were Jamaicans then add thyme, chopped tomato, and some additional spices invoke... Of flavor healthy, hearty, and some additional spices that invoke the feeling of fall,! Seeds from kabocha and other affiliate programs, i earn from qualifying purchases in American.! Custardy texture and a sweet, even sweeter than butternut squash instead of pumpkin – so much easier cut! Make healthy, Caribbean-inspired meals Red curry sauce with other fresh vegetables, kabocha squash, known. The sauce is reduced and thickened, about 45 minutes different, it! Curry recipe, i added in some fresh spinach and served over rice – plus adds color until.
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