Kabocha curry is a Japanese curry dish made with kabocha squash, a type of pumpkin with a sweet, nutty flavor. The dish is typically made with a roux of butter and flour, which is then cooked with curry powder, vegetables, and meat or seafood. Kabocha curry is a popular dish in Japan and is often served with rice. It can be made with a variety of ingredients, so there are many different recipes to choose from, depending on your taste preferences.
Here are our top 4 tried and tested recipes!
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.
STEAMED CHICKEN CURRY WITH KABOCHA
This is a simple and easy lunch or dinner recipe for chicken curry with kabocha pumpkin and eggplant. It's delicious, and the ingredients used are simple and easy to find. It's a great way to incorporate vegetables with meat in a dish so you get a well-balanced meal. This dish is very easy to make and is ready in less than 40 minutes. For this recipe, I've used chicken wingettes which can be cooked evenly in a microwave because of their flat shape. Serve over rice.
Provided by Pearl Ishizaki
Categories Fruits and Vegetables Vegetables Eggplant
Time 37m
Yield 2
Number Of Ingredients 6
Steps:
- Wash chicken wings well and dry with paper towels.
- Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
- Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
- Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266 calories, Carbohydrate 25.7 g, Cholesterol 43.7 mg, Fat 11 g, Fiber 10.9 g, Protein 18.9 g, SaturatedFat 3.1 g, Sodium 365.7 mg, Sugar 10.6 g
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.
KABOCHA CURRY
A mild and slightly sweet curry using kabocha squash and butternut squash. Can be made with chicken or left completely vegetarian. Additional vegetables, such as sliced bell peppers and spinach are delicious additions.
Provided by Ziggy_Star
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree.
- To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize.
- Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside.
- Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more.
- Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes.
- Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally.
- Add chicken and roasted butternut squash and simmer for 10 minutes.
- Add cilantro and additional salt and pepper to taste.
- Serve with naan and/or rice.
Tips:
- Choose the right kabocha squash: Look for small to medium-sized kabocha squash with a deep green rind and a firm, heavy feel.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Then, cut the squash into 1-inch cubes.
- Use a flavorful broth: The broth is key to a delicious curry, so use a flavorful broth such as chicken broth, vegetable broth, or dashi.
- Add a variety of vegetables: Vegetables such as carrots, potatoes, and onions add flavor and texture to the curry. You can also add other vegetables such as bell peppers, snap peas, or broccoli.
- Use a good quality curry paste: The curry paste is what gives the curry its flavor, so use a good quality paste. You can find curry paste at most Asian grocery stores.
- Simmer the curry for a while: Simmering the curry for a while allows the flavors to develop and meld together. Simmer the curry for at least 30 minutes, or up to an hour.
- Serve the curry with rice: Curry is traditionally served with rice. You can use white rice, brown rice, or basmati rice.
Conclusion:
Kabocha curry is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful meal, give kabocha curry a try.
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