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Kabocha Squash Red Curry

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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.

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

  1. Heat the coconut oil in a large skillet or pot over medium heat.
  2. Add the diced onion and sauté for 3-4 minutes until softened.
  3. Stir in the garlic and ginger, and cook for 1 minute until fragrant.
  4. Add the red curry paste and stir to combine, cooking for another minute.
  5. Add the bell pepper, carrots, and cubed kabocha squash. Stir to coat with the curry mixture.
  6. Pour in the coconut milk and vegetable broth. Stir in the soy sauce and coconut sugar.
  7. Bring to a simmer, cover, and cook for 15-20 minutes until the squash is tender.
  8. Remove from heat and add a squeeze of lime juice to taste.
  9. 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

Find it online: https://yumfamilyrecipes.com/kabocha-squash-red-curry/