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Curried Kabocha Squash Recipe

Indian · Main course · 45 min total

This aromatic and creamy curry features tender kabocha squash simmered in a spiced coconut sauce. It's a comforting, vegan-friendly dish that pairs perfectly with rice or naan.

Ingredients

• 1 medium kabocha squash (about 2 lbs), seeded and cut into 1-inch cubes
• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt, or to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in cumin, coriander, turmeric, and chili powder; cook for 30 seconds.
4. Add kabocha squash cubes, coconut milk, vegetable broth, and salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
6. Uncover and simmer for another 5 minutes to thicken slightly. Adjust seasoning.
7. Serve over rice or with naan, garnished with fresh cilantro.

Tips

• Kabocha squash does not need to be peeled; the skin becomes tender when cooked.
• For a thicker curry, mash some of the squash cubes before serving.
• Store leftovers in the refrigerator for up to 4 days.

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