Kabocha Squash Red Curry

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

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



  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 cups (550 g) peeled and cubed kabocha squash
  • 4 carrots (approx. 2 cups, 300 g) peeled and chopped
  • 2 tbsp red curry paste
  • 1 cup unsweetened almond milk
  • 2 tbsp soy sauce
  • 1/2 tbsp fresh lime juice


  1. Add the onion and garlic to a large pan and saute in a bit of water, stock or oil until starting to soften.
  2. Add the rest of the ingredients and bring to a light boil, giving it a stir every few minutes.
  3. Reduce heat, cover and lightly simmer for 20-25 minutes, removing the lid for the last 5 minutes to allow it to thicken.


If you want to serve this over rice, I’d recommend using light coconut milk and adding about 1.5 cups so there’s a little more creamy liquid to spoon over your rice!

Keywords: low-fat, healthy, easy, weeknight