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 CURRY
This sweet and creamy curried kabocha squash makes a healthy, filling, simple plant-based meal.
Provided by Deryn Macey
Categories Curry
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Prepare the squash, vegetables, garlic and ginger so you're ready to go. To prepare the squash, cut it half from top to bottom, then cut each half into two chunks. Cut the chunks into wedges and then cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).
- Heat 1 tbsp oil, water or broth in a large skillet over medium heat. Add the onion, garlic and ginger and saute for 5-6 minutes until soft and fragrant.
- Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
- Add the rest of the ingredients and bring to a low simmer. Cover and cook over low to medium heat for 10 minutes, stirring occasionally.
- Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
- Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 184 calories, Sugar 11 g, Sodium 400 mg, Fat 9 g, Carbohydrate 25 g, Fiber 4 g, Protein 3 g
KABOCHA SQUASH CURRY RECIPE
This kabocha squash curry is loaded with vegetables and flavor - perfect for a hearty meal after a long day.
Provided by Miriam Hahn,Tasting Table Staff
Categories Main Course, dinner
Time 27m
Number Of Ingredients 14
Steps:
- In a large soup pot, add the oil and turn heat to medium-high. Add the onions and pepper and cook for 5 minutes, stirring frequently.
- Add the curry paste and stir to blend.
- Add the squash, curry powder, garlic, ginger, turmeric, coconut milk, and water. Reduce heat to low and cook for 15 minutes.
- Now add the arugula and stir. Let it cook for 2 minutes until it wilts. Add the lime juice.
- Serve with fresh parsley or cilantro and lime wedges.
Nutrition Facts : Calories 298 calories, Carbohydrate 19 g carbohydrates, Cholesterol 1 mg cholesterol, Fat 26 g fat, Fiber 4 g fiber, Protein 5 g protein, SaturatedFat 19 g saturated fat, ServingSize 0 g, Sodium 660 mg, Sugar 3 g, TransFat 0 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.
ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
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.
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.
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VEGAN THAI KABOCHA SQUASH CURRY - RAINBOW PLANT LIFE
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- Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper for easy cleanup.
- Use a large, sharp knife to slice the kabocha squash in half. For tips on how to slice the kabocha squash, see the blog post section on “how to cut kabocha squash.” Once sliced in half, use a spoon to scoop out the seeds. Lightly brush each squash half with a bit of oil (coconut oil or avocado oil) and sprinkle with salt and pepper.
- Place the squash halves, flesh side down, on the sheet pan. Roast for 40-45 minutes until the flesh is very tender. If your squash is large, bake for an additional 10 minutes.
- Once it’s cool enough to handle, use a spoon to scoop the flesh out of the skin, and discard the skin. Place the kabocha squash flesh in a blender and add ½ cup water (or vegetable broth) and puree until very smooth. You should end up with approximately 3 cups of liquid.
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