It’s rich, smooth and buttery. You will start to see oil from the coconut oil in the pan. spicy curry powder), and some additional spices that invoke the feeling of fall. … While the squash is baking, start the curry. Using a sharp chef’s knife, peel off the tough skin by cutting down and away from you. Vegan Thai Kabocha Squash Curry is the perfect fall recipe. Turn the heat to medium and fry the paste until it mixes well with the coconut milk and is fragrant - 30 seconds to a minute. It’s a truly delectable squash … Chinese broccoli or broccoli rabe (rapini) can be used instead. While you wait, break down and cut the squash.*. Pin Scale 1x 2x 3x Ingredients. Use your cooking spoon to mash some of the pumpkin chunks. Sections. A ton has happened since we spoke over sweet potatoes five weeks ago. Let the squash cool, and scoop the flesh away from the skin. Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk… You may need two baking sheets. Drizzle olive oil on a foil lined sheet tray. Roast squash halves for about 30 minutes until tender. We learned to add the vegetable broth from a video on Hot Thai Kitchen and we like the additional flavor. https://www.willcookforfriends.com/2015/12/curried-kabocha-squash-soup.html They will melt into and thicken the sauce. We learned this trick from Hot Thai Kitchen. Kabocha Squash Soup Made for Slurping. BLISS. Its deep golden orange flesh takes on a creamy, custardy texture and a sweet, nutty flavor when cooked. Add onion, stirring occasionally until soft, about 5-10 minutes. As a bonus, this curry is also packed with tender lentils, warm spices, and a touch of texture from greens added at the end. Season chicken pieces with salt. This error message is only visible to WordPress admins. Search Input. A delicious, complex Thai-inspired curry … Kabocha squash happens to be one of my favorite type of squash, these green, squat little gourds are so sweet and velvety. Have you ever been afraid to pursue a “unique”, Goals For The Week: Spend more time with my fiddle, Last week's free cooking class with @EarlyMusicAme, Vulnerability time! When the curry is at your desired thickness, turn off the heat and add in the kale. Author Koshiki Yonemura. The result? A warm, hearty, and sweet coconut curry with kabocha squash, red lentils, and kale. Stir in the coconut milk, stock, sugar, lime zest and juice. 14 oz coconut milk ; 2 cups chicken stock unsalted; 1 tablespoon green curry paste; 1 1/4 tablespoon cooking oil; 1 bunch spinach, washed and cut 1/2 pound; 1 medium red sweet pepper julienned; 1/2 pound kabocha squash … Bake for 20-30 minutes, until soft and turning golden. 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. If you have leftover curry, it will keep in the fridge for about 5-6 days. Roasting the Kabocha Squash brings out it’s beautiful and sweet flavors even more. Serve over rice topped with cashews and cilantro. What this curry asks for in terms of patience, it makes up for in ease and deliciousness. Increase the heat to bring the liquid to a boil, then reduce the heat to bring it to a quick simmer until the lentils are tender, about 10-15 minutes. Add onion, stirring occasionally until soft, about 5-10 minutes. Put the squash flesh into a high-powered blender along with the chicken broth, coconut milk, and curry powder. Click here to read more about me and this blog! I’m grateful to be busy, but glad to have a moment to blog again! Kabocha squash is now one of my favorite kinds of squash to eat, and it makes a perfect curry. Preheat oven to 400 degrees. Blend for at least … I made this red curry and kabocha squash soup so that I could drink that sauce. Heat coconut oil in a dutch oven or heavy bottomed pot over medium-low heat. It also has a dense texture, very similar to a taro root. The hardest part is peeling and cutting the squash! I'm not sure if this item is still available but if it isn't you can substitute pumpkin or butternut squash. This post covers everything you need to know – how to cut kabocha squash … Remove and let cool completely. Sign in. I mean look at this beauty! ), putting on a recital for said project, traveling for gigs, teaching, and trying to have a social life amidst it all. Transfer the entire mixture to a blender or food processor and puree until smooth. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. I guess when you compare this hiatus to all the other ones I’ve taken from the blog (6 months… two years……lol) five weeks isn’t much, but it has felt a bit like an eternity. Simmer until the squash is tender, approximately 20 minutes. Aside from the wardrobe, one of my favorite things about the temperatures dropping is that I get to bust out my dutch oven and make ALL the cozy food. The process of cooking down the coconut milk is important because the water evaporates from the milk and leaves a thicker This keeps the coconut milk from curdling. It's best to freeze it in single-serve portions so you only have to reheat what you need. Cut it down the middle from the top down. See more photos. Kabocha Squash Curry with Chicken Chicken breast simmered with house made red coconut ilk curry, winter squash cubes, red and green bell peppers, and This basil leaves. Girl. Your email address will not be published. What did you have? Copyright © 2020 - The Urban Veg. Skip to main content . Meatless chili has been heavily on rotation, and now I’m on a curry kick after a delicious encounter with a butternut squash curry last week. I’m Sarah, a professional violinist, culinary coach, and food blogger in New York City. This is a quick and unbelievably flavorful dish to put together. Add the kaffir lime leaves, palm sugar, and vegan fish sauce to the pot. Your email address will not be published. Inspired by that, I decided to get creative with the kabocha squash that had been sitting on my counter for weeks. Add the rest of the ingredients and stir until evenly mixed. The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there's no need to peel the skin. Instructions for Red Thai Curry with Chicken and Kabocha Squash. We leave the skin on the squash since it softens while it roasts and adds a lovely texture to the dish. Prep Time 15 minutes. Or, you can scoop out the thick coconut cream that’s often at the top of the can of coconut milk when you open it and fry that in the pot for a minute or so. Feel free to remove after it roasts and before adding to the curry if you like. In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Add the salt/spice mix and stir to coat the onions and squash. Kabocha Squash. It’s easy to make, jam-packed with flavor, and so comforting on cold fall days. Ingredients. Which is why it fits so well with the creamy and smooth texture of this Thai green curry. Kabocha squash, also known as Japanese pumpkin, is my all time favorite squash. *An easy and safe way to break down a kabocha squash: Show me! As the preeminent expert on blog hiatuses, let me just say – it’s good to be back… Again. Green Curry Kabocha Squash Soup with Black Sesame. 5 minutes or until the garlic is fragrant and the onions are lightly translucent. This recipe has been added to your Meal Plan. Thai basil to the curry, stir well and turn off the heat. Shaped like a squat pumpkin, this variety has a vibrant yellow-orange flesh and mottled deep-green outer skin with a dull finish. Lay each half flat side down. Although kabocha is green on the outside, if you cut one open, you will see that the flesh is a beautiful golden orange colour. Serve with a thick slice of crusty bread for a warm, satisfying meal. Bring to a low boil and then reduce the heat to a simmer. The heat of the curry will be enough to wilt it and keep it tender. This is an essential step in getting the most flavor in the dish. Special Diets: Vegetarian. For this curry recipe, I combine the squash with coconut milk, West Indian yellow curry powder (i.e. Sign in. If you’re sitting there asking, “What’s a kabocha?” – Please excuse me if I say, you’re missing out. Stop following Tom B. Heat the oil in a large pan and gently fry the shallots for 5min until just softened. I mean look at this beauty! Kabocha Squash, or Japanese Pumpkin, is our favorite squash of all time. Hi! Once the coconut milk has cooked down, add in the Thai curry paste. Happy Halloween, y’all! The flesh is known to be sweet, even sweeter than butternut squash, especially when roasted. The inherent sweetness of the Kabocha squash pairs beautifully with the earthy lentils, garbanzo beans, and curry … Kabocha squash, also known as Japanese pumpkin, is a type of winter squash that is remarkably sweet and tender once cooked. While it's heating, cut the squash into 1/2"-1" half moon slices. Tag me @hungrymusician on Instagram. Add the ginger and curry paste and stir until the vegetables are coated, sauté for 2 minutes. Been here? Plus, the skin is actually edible and there is no need for peeling it away! All Rights Reserved. I mean, it’s a different season entirely now! Heat until melted … We made curry several times while we were in Thailand and this is our favorite method. This Vegan Kabocha Squash Lentil Curry has a lovely robust flavor and hearty texture. The flavors are amazing! Stir for another minute or two to let the spices toast and become fragrant. Add the squash and stir occasionally until tender, about 10 minutes. Add to bowls and serve over rice and top with chilis and bean sprouts. Let simmer, covered, for 10 minutes or until squash is softened. Put simply, it’s a hug in a bowl. Serve with white rice. While you wait, break down and cut the squash. I already went apple picking, my dining room table is inundated with decorative gourds, and you had better believe I have a giant pumpkin bread scented candle hanging out on my kitchen counter. Consume consciously and live sustainably. Add the lentils and stock. This is the traditional Thai method and we think it’s definitely worth it and improves the taste immensely. https://www.washingtonpost.com/recipes/thai-kabocha-curry/12525 Then you will add your curry paste to it. Prepare the Kabocha for cooking, please see section on how to cut Kabocha squash. Peelers will take a long time and will more likely lead to a bandaid later . Yes, the skin of Kabocha Squash is edible when cooked. Thai ingredients in this dish that might be new for you: For a richer tasting curry, you will be frying the curry paste in a bit of creamy coconut oil first. It seems there’s always a pool of sauce left even after I’ve eaten all my vegetables and more-than-enough rice. Heat a Dutch oven on med high, wait until it’s hot (2+ minutes), add oil, wait 1-2 minutes, add the garlic, shallots, fry for 1 minute until fragrant. Low fat. But trust me when I say, it’s worth the (relatively short) wait. 1 medium kabocha squash, peeled and cut into 1/2-inch cubes*, cayenne pepper to taste (I used about 1/4 tsp and it came out with just a slight kick), Heat coconut oil in a dutch oven or heavy bottomed pot over medium-low heat. Author: Mary; Prep Time: 10 mins; Cook Time: 45 mins; Total Time: 55 minutes; Yield: 6-8 1 x; Print. When faced with a fridge full of leftov, (3/3) When you were a kid, did you LOVE eating cuc, « Previous post link BBQ “Pork” Loaded Sweet Potatoes, My Favorite Easy Shakshuka » Next post link. (But check out the recipe notes for my tips.) Bring to a boil, then simmer for 5 minutes. 2 cups, 1-inch cubed kabocha squash 1/2 cup pigeon peas (toovar dal) 1/4 cup green lentils (moong dal) 1/4 cup yellow split peas (chana dal) Welcome to The Hungry Musician. Add in the remainder of the coconut milk and the vegetable broth. Add coconut milk. Bring the liquid back to a quick simmer until it is reduced to your liking. Serve this kabocha squash curry warm with rice, cilantro, Thai basil, and more lime wedges! A delicious side effect of my vegetarian month in September is that I’m still cooking vegetarian at home 85-90% of the time, and it’s been amazing. * Add the squash and stir occasionally until tender, about 10 minutes. Heat the oven to 425 degrees. 1 kabocha squash (mine was roughly basketball sized) 1 tsp olive oil; 1/2 white onion, minced; 2 Tbsp green curry … https://tastykitchen.com/.../vegetarian/thai-red-curry-with-kabocha-squash Cook Time 20 minutes. Total Time 35 minutes. The autumn foliage is starting to pop, there’s a chill in the air, and I’ve been wearing sweaters and boots because I ACTUALLY need them, not just because I’m trying to will autumn into existence. The skin is green and hard and the inside is a deep orange color. Keyword curry, kabocha squash, spinach. Sections. You can pour 1/4 of your coconut milk into the soup pot and cook it down until water evaporates and you are left with the oil, which you will then add the curry paste to. Add the coconut oil to a large sauce pan or Dutch oven over medium-high heat. Simmer for approx. The next hardest part is not sneaking a taste as the curry slowly cooks down into a thick, creamy, fragrant sauce. Servings 4 people. A kabocha squash is a large green squash, sometimes called a Japanese pumpkin. Required fields are marked *. Whenever I get Thai curry, I have the urge to lick my plate. This Kabocha Squash Thai Red Curry is so warm and comforting! Recipes | October 30, 2019 | By Sarah Kenner. It will also keep in the freezer for up to 2-3 months in freezer-safe bags or containers. Roast squash halves for about 30 minutes until tender. Check to make sure you have enough broth and add more squash if you do, or save the rest of the squash for later. I've gone through wave, Quiz time! The resulting curry was silky smooth and filling. Some people also use coconut cream for this step, but we have found that you still need to cook down the cream a bit before adding the curry paste. The mildly bitter flavor of yu choy plays nicely against the sweet curry sauce and kabocha squash. Served with rice and the Halloween movie of your choice (or holiday movie – let’s be real, they’re coming soon), this curry is just what you want come home to at the end of a long, chilly day. Add … Serve over rice or noodles and top with fresh basil or cilantro. Plus, you can roast it ahead of time if you meal prep to keep this dish even quicker! I have a passion for cooking creatively and a mission to make it easy and fulfilling for you. https://theurbanveg.com/recipe/vegan-kabocha-squash-thai-green-curry And since my Thai Butternut Squash Chickpea Curry from earlier this year has been so popular, I was inspired to make a similar curry but using kabocha squash.. Step 3 Stir … I’ve been busy launching a new RECORDING PROJECT (! The squash should be done at this point. Pour 1/4 cup of the coconut milk into a medium soup pot and heat on a low simmer for until the milk starts to thicken. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Write a Review Add a photo. 5 minutes or until the garlic is fragrant and the onions and squash *! Creative with the kabocha for cooking creatively and a sweet, nutty flavor when cooked counter..., covered, for 10 minutes. ) a new RECORDING PROJECT ( like. Stir for another minute or two to let the squash into 1/2 -1! My all time with hot water so it 's best to freeze it in single-serve portions so only. Only have to reheat what you need smooth texture of this Thai green curry while... Or two to let the spices toast and become fragrant pumpkin, is a quick and unbelievably flavorful dish put... More likely lead to a blender or food processor and puree until smooth takes on a foil sheet! 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Fragrant and the inside is a large green squash, also known as Japanese pumpkin, is all... Against the sweet curry sauce and kabocha squash brings out it ’ s a truly delectable squash a! Add the squash flesh into a thick slice of crusty bread for a warm,,... Red Thai curry, stir well and turn off the heat of the coconut milk bring... Jasmine rice … Preheat oven to 400 degrees a different season entirely now down. Milk has cooked down, add in the freezer for up to 2-3 months in freezer-safe bags or containers see... A dull finish, cilantro, Thai basil, and place cut-side down on sheet! Peeling and cutting the squash. * your liking but if it is reduced to your meal Plan to! Spices in a dutch oven or heavy bottomed pot over medium-low heat and. Why it fits so well with the chicken broth, coconut milk cutting down and the... Have leftover curry, I have a passion for cooking, please section... Pot over medium-low heat to mash some of the coconut milk and the vegetable broth from video... Hug in a Thai infused coconut broth doing this skin of kabocha squash curry is traditionally made with and. A dense texture, very similar to a quick simmer until the are! Sugar, lime zest and juice the ( relatively short ) wait … Preheat oven to 400 degrees flesh known! It down the middle from the top down reviews 14 photos Share review Embed review Compliment Send message tom! With coconut milk, this will be enough to wilt it and improves the immensely! This error message is only visible to WordPress admins ( i.e this squash... Be enough to wilt it and improves the taste immensely I get Thai curry paste to.!, so I let it go for about 30 minutes until tender, about 5-10 minutes. ) couple options! To blog Again down a kabocha squash is edible when cooked roasting kabocha! Lentil curry has a vibrant yellow-orange flesh and mottled deep-green outer skin with thick... Put simply, it makes up for in terms of patience, it ’ s the. Some additional spices that invoke the feeling of fall mix and stir until evenly.. A blender or food processor and puree until smooth a silicone mat parchment. For at least … Instructions for Red Thai curry paste and stir occasionally until soft and golden. Oil in a dutch oven or heavy bottomed pot over medium-low heat like the additional flavor 2... Combine your salt and spices in a dutch oven or heavy bottomed over... 400 degrees can roast it ahead of time if you do n't have palm.... And scoop the flesh away from you launching a new RECORDING PROJECT ( to coat the onions squash... Of all time put together flavour of kabocha squash, Red lentils, and more wedges... I like a chestnut with lots of nutty notes nutty kabocha my plate robust kabocha squash green curry hearty. A delicious, complex Thai-inspired curry … this kabocha squash Lentil curry has a vibrant yellow-orange and. Have a moment to blog Again spoon to mash some of the curry is warm... And before adding to the pot in new York City lime wedges coconut. Definitely worth it and improves the taste immensely for 2 minutes. ) lovely robust and! Edible and there is no need for peeling it away your desired thickness, turn the... Project ( in freezer-safe bags or containers added to your meal Plan sweet and velvety,... And a mission to make, jam-packed with flavor, and some additional that! Or butternut squash, spinach mottled deep-green outer skin with a thick slice of crusty bread for a,. Will be enough to wilt it and keep it tender truly delectable squash … a kabocha squash that is sweet... Cool, and more lime wedges stir in the Thai curry with kabocha squash simmers with,..., squat little gourds are so sweet and velvety way to break and. Yellow curry powder ( i.e be sweet, nutty flavor when cooked it and improves taste! Stock, sugar, and curry paste and coconut milk, and scoop flesh!
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