Description
Kabocha Squash Coconut Curry is a creamy, vibrant dish that harmonizes the sweet, nutty flavors of roasted kabocha squash with rich coconut milk and aromatic spices. This comforting curry is easy to prepare, making it perfect for cozy dinners or impressing guests at gatherings. Its warm aroma and colorful presentation transport you to a tropical paradise, ensuring an unforgettable dining experience.
Ingredients
Scale
- 1 medium kabocha squash (about 2 lbs), peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 1 medium onion, diced
- 2 cups low-sodium vegetable broth
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Peel and cube the kabocha squash into bite-sized pieces.
- In a large pot over medium heat, add a drizzle of olive oil. Sauté diced onions and minced ginger for about 5 minutes until fragrant.
- Stir in the kabocha squash and red curry paste; cook for an additional 2 minutes until well coated.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Cook for approximately 20 minutes or until the squash is tender.
- Stir in freshly squeezed lime juice and chopped cilantro for added brightness.
- Serve hot with rice or naan, garnished with extra cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg