| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 16g | 10g | 20g |
| sugars | fibre | protein | salt |
| 6g | 4g | 4g | 1g |
There is something magical about the combination of spices and vegetables in this Kabocha Squash Curry. This dish, with its velvety texture and rich, aromatic flavors, takes me back to the sunny valleys of California where seasonal produce bursts with freshness and vitality. Growing up in an environment teeming with fresh ingredients, it’s always been important for me to create dishes that not only taste divine but also nourish the body and soul.
A Harmony of Flavors
The Kabocha Squash Curry is a true symphony, with sweet, spicy, and savory notes all playing together in perfect harmony. The kabocha squash itself is the star of the show, providing a slightly sweet, chestnut-like flavor that pairs wonderfully with the richness of coconut milk and the warmth of curry powder, cumin, coriander, and turmeric. The inclusion of aromatic garlic and ginger complements the spices, creating a depth of flavor that is both comforting and invigorating.
Nutritional Powerhouse
Nutritionally, this curry is packed with benefits. Kabocha squash is a lower-calorie option compared to other winter squash varieties, yet it is rich in vitamins A and C, providing a significant boost to your immune system. The array of spices not only adds incredible flavor but also offers anti-inflammatory and antioxidant properties. Coconut milk provides a dose of healthy fats, and the use of vegetable broth makes this a heart-healthy, vegan delight.
This dish pairs beautifully with cooked rice or warm naan, perfect for soaking up every last bit of the flavorful sauce. For a complete feast, consider serving it alongside a crispy samosa or a fresh Greek salad for a satisfying meal that brings a taste of India right into your kitchen.
Comfort and Versatility
Ever since adopting my three wonderful children, mealtime has taken on an even greater significance. Sharing this Kabocha Squash Curry with them has become a special tradition, a dish that embodies the fusion of comfort and health-consciousness I strive for in my cooking. Simplicity, nutrition, and delicious flavors are all beautifully balanced here, making it a favorite for both weeknight dinners and special gatherings.
What You’ll Need
- 1 medium kabocha squash (about 2.5 pounds)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Method
Step One
Cut the kabocha squash in half and remove the seeds. Slice into wedges, then cut off the skin and chop into bite-sized cubes.
Step Two
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step Three
Add the minced garlic and fresh ginger to the pot. Sauté for another 2 minutes until fragrant.
Step Four
Stir in the curry powder, ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute to toast the spices.
Step Five
Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Stir to combine.
Step Six
Add the chopped kabocha squash to the pot. Bring the mixture to a simmer and cook until the squash is tender, about 20-25 minutes.
Step Seven
Stir in the soy sauce and season with salt and pepper to taste.
Step Eight
Serve the kabocha squash curry over cooked rice or with naan. Garnish with freshly chopped cilantro.
