Kabocha Squash Red Curry

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

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5 from 11 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Curry

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

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

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