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Kabocha Squash Curry

By Deryn Macey

5 from 11 votes

on Sep 21, 2021, Updated Oct 25, 2025

This vegan kabocha squash curry is incredibly delicious and can be whipped up in 30 minutes for a healthy meal any night of the week.

The recipe features kabocha squash and veggies in a coconut red curry sauce and has the most delicious sweet and spicy flavour.

Though kabocha squash takes a bit of work to prepare, once the squash is ready the rest of the recipe is quick and easy to make. Kabocha squash is wonderful in curries due to its natural sweetness and melt-in-your-mouth texture when cooked.

Ingredients and Substitutions

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Ginger: Adds a lovely flavour but can be replaced with 1 tsp ground ginger if that’s all you have.
• Kabocha Squash: You’ll need 1 medium-sized squash. Butternut squash, acorn squash or pumpkin also works or you could do sweet potato for a variation similar to this Sweet Potato Red Lentil Curry.
• Red Curry Paste: I used Thai Kitchen Red Curry Paste, use any brand you like or switch it up with a yellow curry paste.
• Coconut Milk: Light or full-fat coconut milk both work. Use full-fat coconut milk for an extra rich and creamy curry or light coconut milk to reduce the fat in the recipe. The kabocha squash does thicken and add creaminess to the curry so you can definitely use light and still get a delicious result.
• Sweetener: Maple syrup, coconut sugar or brown sugar work.
• Soy Sauce: Use low-sodium soy sauce or if needed, gluten-free tamari.
• Miso: Optional but adds a delicious umami flavour that goes great with the squash. Use white or yellow miso.

How to Make Kabocha Squash Curry

Step 1: To prepare the squash, cut it half as shown below then cut each half into two pieces. Cut the pieces into wedges and cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).

Chop the bell pepper, carrot, garlic and ginger as well so you’re ready to go.

Step 2: You can use coconut oil, avocado oil, olive oil, water or broth to saute the veggies. Cook them for 4-5 minutes, stirring often, until softened and fragrant.

Step 3: Add the carrot, bell pepper and red curry paste, stir well, and cook for a few more minutes.

Step 4: Add the rest of the ingredients and cook over low to medium heat at a light simmer, covered, for 10 minutes.

Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.

Serve the curry over rice and topped with cilantro, cashews and lime for a delicious plant-based meal.

Storing Leftovers

• This recipe isn’t ideal for freezing but it can be if needed. To freeze, let cool then store in a sealed container in the freezer for up to 3 months. Thaw overnight in the fridge.
• Leftovers are best stored in the fridge. Let cool then store up to 5 days in a sealed container.

If you try this Kabocha Squash recipe or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn

More Recipes to Try!

Curries

Vegan Coconut Red Lentil Dahl

Curries

Vegan Butter Tofu

Curries

Vegan Panang Curry with Tofu

Curries

Red Curry Lentils

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5 from 11 votes

Kabocha Squash Curry

By: Deryn Macey

This sweet and creamy curried kabocha squash makes a healthy, filling, simple plant-based meal.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 2 tsp coconut oil, water, broth or another cooking oil of choice (10 mL)
• ▢ 1 small white onion, diced (about 1 cup, 150 g)
• ▢ 3 cloves garlic, minced (15 g)
• ▢ 1 tbsp fresh ginger, minced (10 g)
• ▢ 3 tbsp red curry paste, 45 g
• ▢ 1 green bell pepper, seeds removed and roughly chopped
• ▢ 1 heaping cup peeled and chopped carrot, about 2 carrots, 170 g
• ▢ 4-5 cups peeled and cubed kabocha squash, approx. 600 g
• ▢ 1 14 oz can full-fat or light coconut milk
• ▢ 1 cup vegetable broth or water, 250 mL
• ▢ 1 tbsp coconut sugar, brown sugar or maple syrup (15 mL)
• ▢ 1 tbsp soy sauce or gluten-free tamari, 15 mL
• ▢ 1-2 tbsp lime juice, to taste (15 mL)
• ▢ 1 tbsp white miso paste, optional (15 g)

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Instructions 

• 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.

Notes

For heat, add 1 small minced serrano or red chili pepper along with the garlic and ginger. Alternatively, add 1/2 tsp red chili flakes when you add the coconut milk.

Store leftovers in a sealed container in the fridge for up to 5 days. Reheat as needed on the stovetop or in the microwave until heated through.

Nutrition facts are for light coconut milk. With full-fat coconut milk, it’s 315 calories per serving. This does not include rice.

Nutrition

Serving: 1/4 of recipe, Calories: 184kcal, Carbohydrates: 25g, Protein: 3g, Fat: 9g, Sodium: 400mg, Fiber: 4g, Sugar: 11g

Like this recipe? Rate and comment below!

Originally published December 4, 2016.