Best 3 Curried Kabocha Squash Recipes
Curried kabocha squash is a delicious and versatile dish that can be served as a side dish or a main course. The sweet and nutty flavor of the kabocha squash pairs perfectly with the savory and aromatic flavors of the curry spices. This dish is also a great way to get your daily dose of vegetables. In this article, we will explore some of the best recipes for curried kabocha squash, providing you with a variety of options to choose from. Whether you are a novice cook or an experienced chef, you are sure to find a recipe that suits your taste and skill level.
Here are our top 3 tried and tested recipes!
CURRIED KABOCHA
Kabocha is my favorite squash/pumpkin. Serve this as a vegetarian main dish with rice or add some meat to it. It can also be a great side dish to replace your potatoes when eating red meat. Me and hubby like it, not really the kids.
Provided by Crystal Loman
Categories Side Dish Vegetables Squash
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 7.3 g, Fat 7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 160.7 mg, Sugar 2.9 g
KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
KABOCHA MADRAS CURRY
This is my take on an Indian-style Madras curry, using Kabocha squash instead of meat. While I'm certainly no vegetarian, this dish contains no meat, and depending on your outlook, may suit your meat foibles.
Provided by kittycatonline.com
Categories Curries
Time 2h15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
- Use a vegetable peeler and peel the skin.
- Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
- Dice the squash into bite-sized cubes.
- Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
- Pre-heat oven to 350 degrees F.
- Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
- Dice one medium onion into medium-sized pieces.
- Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
- Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
- Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack.
- Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
- Add in onions, ginger, chilies, and garlic.
- Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
- Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
- Keep stirring so the cubes get coated with the curry powder.
- Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
- Stir that goodness up but don't let it overheat.
- Add in 1/4 cup of flaked coconut, preferably unsweetened.
- Cook the whole mess for a couple of minutes, and dinner is ready.
- Serve over rice and enjoy.
Tips:
- Choose a ripe kabocha squash that is deep green in color and has a hard shell.
- To peel the kabocha squash, use a sharp knife to cut it in half lengthwise. Then, use a spoon to scoop out the seeds and pulp.
- Cut the kabocha squash into 1-inch cubes.
- To make the curry paste, blend together the shallots, garlic, ginger, lemongrass, galangal, turmeric, cumin, coriander, and chili peppers in a food processor until smooth.
- To make the curry, heat the oil in a large pot over medium heat. Add the curry paste and cook for 2-3 minutes, or until fragrant.
- Add the kabocha squash, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the kabocha squash is tender.
- Stir in the lime juice and cilantro before serving.
Conclusion:
Curried kabocha squash is a delicious and healthy dish that is perfect for a weeknight meal. It is also a great way to use up leftover kabocha squash. The curry is flavorful and creamy, and the kabocha squash is tender and slightly sweet. This dish is sure to be a hit with your family and friends.
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