Kabocha Coconut Curry
 
Prep time
Cook time
Total time
 
This one pot meal comes together easily and brings a little sweet, savoury and spicy altogether in perfect combination.
Author:
Recipe type: Main
Cuisine: Thai Curry
Serves: 4 servings
Ingredients
  • 1 kabocha (japanese pumpkin) squash
  • 1 can full fat coconut milk (AROY-D brand)
  • 1 can water
  • 3 tablespoons red thai curry paste
  • 1 350g package extra firm tofu, diced
  • 1 bell pepper
  • 1 cup mushrooms, diced
  • 2 cups green beans or other hearty green vegetable
  • 1 tbsp soy sauce *optional
  • 1 tbsp coconut sugar *optional
  • Brown Rice or spinach *Optional base for the curry
Instructions
  1. Ideally, cook your kabocha squash ahead of time. Heat oven to 350 F and line a baking sheet with parchment paper or foil. Place the entire squash (with a few holes poked in) on the baking sheet and cook for 30-45 minutes (more time for a larger squash).
  2. Once the squash is soft, slice it open, take the seeds out and scoop out the flesh. The skin is edible, but it will change the colour of the curry making it more green.
  3. Meanwhile, heat the coconut milk, equal can of water and curry paste in a large pot. Add the kabocha squash and bring to a low boil. Cook for at least 5 minutes.
  4. Add the tofu (or alternative protein), peppers, mushrooms and any other hearty vegetables you would like to add.
  5. Add the optional soy sauce and/or coconut sugar if you wish.
  6. I recommend adding the greens last to avoid over-cooking them.
  7. The longer the curry sits, the more the kabocha will sweeten up and the thicker and creamier the sauce will become.
Notes
This curry reheats very well and makes for excellent leftovers. It goes faster than you think, so consider doubling the recipe to make extra!
Recipe by Crystal Higgins at https://crystalhiggins.com/kabocha-squash-coconut-curry/