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Bowl of squash and vegetable red curry over rice in a bowl. A spoon rests in the bowl.

Kabocha Squash Curry

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Curry
  • Cuisine: Asian
  • Diet: Vegan


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


  • 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)
  • 45 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)
  • 12 tbsp lime juice, to taste (15 mL)
  • 1 tbsp white miso paste, optional (15 g)


  1. 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).
  2. 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.
  3. Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
  4. 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.
  5. Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
  6. Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.


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.


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

Keywords: kabocha squash recipes, squash red curry