Kabocha Squash Curry
on Sep 21, 2021, Updated Aug 17, 2024
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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 squash and veggies in a creamy, coconut red curry sauce and has the most delicious sweet, rich, tangy, 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. If you’ve got another one, you can use it in this Kabocha Squash Soup.
Features
- Plant-based (vegan), can be gluten-free, nut-free, can be oil-free.
- Perfectly seasoned, creamy and so comforting.
- Swap the kabocha squash for butternut squash, pumpkin or acorn squash – or try this vegan butternut squash curry.
- Amazing creamy consistency and sweet, spicy and tangy curry flavour.
- Perfect served over rice to soak up all the delicious coconut curry sauce.
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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. 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.
Step by Step Instructions
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.
Quick Tip: Like some heat? Add 1 small minced serrano pepper or red chili pepper.
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.
FAQs
No. You can use butternut squash, acorn squash or pumpkin instead but I love the kabocha squash for this curry. It adds a beautiful sweetness and creaminess to the recipe.
Sure. For added protein, stir in baked tofu, tempeh or chickpeas at the end!
I love this recipe with basmati or jasmine rice but it’s perfect served with any kind of rice, grain or noodles. It’s also just delicious on its own.
For toppings, try peanuts, toasted cashews, fresh chopped cilantro or a squeeze of fresh lime juice.
This recipe is flavoured with red curry paste, which is quite mild, so not the curry is not spicy. If you want to add some heat to it, you can use red chili flakes or add 1 small serrano pepper or red chili pepper when you saute the ginger and garlic.
Storing
- 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.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Kabocha Squash Curry
Ingredients
- 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)
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
Nutrition
Originally published December 4, 2016.
Just made, it is perfect! So quick and uncomplicated and yum! Thank you for this 🙂