Why You’ll Love Kabocha Squash Red Curry Recipe
This curry is a perfect blend of sweet, spicy, and savory flavors that come together in one satisfying bowl. Kabocha squash adds a rich, velvety texture and a subtle sweetness that pairs beautifully with the boldness of red curry paste and the creaminess of coconut milk. It’s an easy one-pot meal that’s both comforting and nutritious, ideal for weeknight dinners or meal prep. Plus, it’s completely plant-based and customizable to your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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coconut oil
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onion
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garlic
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ginger
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red curry paste
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bell pepper
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carrots
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kabocha squash
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coconut milk
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vegetable broth
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soy sauce
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coconut sugar
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lime juice and cilantro for garnish
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rice, for serving
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optional: chopped nuts for garnish
Directions
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Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
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Stir in minced garlic and ginger, cooking for another minute until fragrant.
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Add the red curry paste and cook for another minute to release its aroma.
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Toss in the chopped bell pepper and carrots, cooking for 2–3 minutes to slightly soften.
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Add the cubed kabocha squash and stir to coat with the curry mixture.
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Pour in the coconut milk and vegetable broth. Stir in soy sauce and coconut sugar.
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Bring the curry to a gentle simmer, cover, and cook for about 20–25 minutes, or until the kabocha squash is tender.
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Taste and adjust seasoning as needed. Add a squeeze of lime juice for brightness.
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Serve hot over rice, garnished with fresh cilantro and chopped nuts if desired.
Servings and timing
This recipe serves approximately 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
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Add protein: Stir in tofu, tempeh, or chickpeas for a protein boost.
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Make it spicy: Add a chopped chili or a dash of chili flakes to amp up the heat.
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Swap the squash: Use butternut squash or sweet potato if kabocha isn’t available.
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Green twist: Add a handful of spinach or kale at the end of cooking for extra greens.
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Nutty finish: Garnish with crushed peanuts or cashews for added texture and flavor.
Storage/Reheating
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it on the stove over medium heat, stirring occasionally until heated through. You may need to add a splash of water or broth to loosen the sauce.
It can also be reheated in the microwave in 1-minute increments, stirring in between.
This curry also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
How do I peel kabocha squash easily?
Kabocha squash skin is edible but can be tough. To peel easily, microwave the whole squash for 2–3 minutes to soften it slightly, then cut and peel with a sturdy knife or vegetable peeler.
Can I use green curry paste instead of red?
Yes, you can substitute green curry paste, though the flavor profile will change. Green curry is generally spicier and more herbaceous.
Is this curry gluten-free?
It can be! Just ensure your soy sauce is gluten-free or use tamari instead.
Can I make this curry ahead of time?
Absolutely. The flavors deepen over time, making it even more delicious the next day.
What’s a good substitute for coconut milk?
You can use cashew cream or any creamy plant-based milk, though it may alter the flavor and richness.
How spicy is red curry paste?
Red curry paste has a moderate spice level. You can reduce the amount if you prefer a milder curry.
Can I use frozen kabocha squash?
Yes, frozen kabocha squash can be used. Just adjust cooking time slightly if it’s pre-cooked or parboiled.
What kind of rice pairs best with this curry?
Jasmine rice is a classic pairing, but brown rice or even quinoa works well for a healthier twist.
How do I thicken the curry if it’s too watery?
Let it simmer uncovered for a few extra minutes to reduce the liquid. You can also mash a few squash cubes to naturally thicken the curry.
Can I add other vegetables?
Definitely. Zucchini, green beans, or mushrooms are all great additions that cook well in curry.
Conclusion
Kabocha Squash Red Curry is a simple yet satisfying dish that brings warmth and comfort with every bite. Whether you’re looking for a cozy vegan meal, a way to use seasonal squash, or just want something delicious and nutritious, this curry delivers. It’s a flexible recipe that welcomes your favorite add-ins and is sure to become a staple in your home kitchen.
Kabocha Squash Red Curry
A creamy, flavorful Thai-inspired red curry made with kabocha squash, coconut milk, and red curry paste. Perfectly comforting and served over rice for a wholesome vegan meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegan
Ingredients
- 2 tsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp red curry paste
- 1 bell pepper, chopped
- 1 cup carrots, chopped
- 4–5 cups kabocha squash, cubed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- Lime juice, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
- Chopped nuts, for garnish (optional)
Instructions
- Heat the coconut oil in a large skillet or pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and ginger, and cook for 1 minute until fragrant.
- Add the red curry paste and stir to combine, cooking for another minute.
- Add the bell pepper, carrots, and cubed kabocha squash. Stir to coat with the curry mixture.
- Pour in the coconut milk and vegetable broth. Stir in the soy sauce and coconut sugar.
- Bring to a simmer, cover, and cook for 15-20 minutes until the squash is tender.
- Remove from heat and add a squeeze of lime juice to taste.
- Serve hot over cooked rice. Garnish with chopped cilantro and nuts if desired.
Notes
- To save time, you can pre-cut the squash or use frozen cubed squash.
- Adjust the red curry paste to your spice preference.
- Add tofu or chickpeas for extra protein.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
