Description
A comforting bowl of flavorful goodness featuring kabocha squash, aromatic spices, and creamy coconut milk.
Ingredients
Scale
- 1 medium kabocha squash
- 1/2 cup water or vegetable broth
- 1 – 1 1/2 tablespoons coconut oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- Kosher salt or sea salt to taste
- Black pepper to taste
- 4 cloves garlic, minced
- 2-inch piece ginger, grated or finely minced
- 1–2 Thai bird’s eye chili peppers, thinly sliced
- 1/4 cup red curry paste
- 1 (13.5 ounce) can ‚lite‘ or reduced-fat coconut milk
- 1 tablespoon maple syrup, agave nectar, or coconut sugar
- 1 tablespoon reduced sodium tamari
- 1 tablespoon miso paste (optional)
- 1 teaspoon ground turmeric
- 2 (15 ounce) cans chickpeas
- 1–2 tablespoons freshly squeezed lime juice
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper.
- Slice the kabocha squash in half and scoop out the seeds. Brush each half with coconut oil and sprinkle generously with salt and pepper.
- Place the squash halves, flesh side down, on the sheet pan and roast for 40-45 minutes until tender and golden.
- Let it cool, scoop out the flesh, and blend with 1/2 cup water or vegetable broth until smooth.
- Chop the onions, carrots, garlic, ginger, and chili peppers.
- In a Dutch oven, heat coconut oil over medium-high heat. Add onions and carrots with a pinch of salt and pepper, cooking for 7-8 minutes until they’re just tender.
- Add garlic, ginger, and red curry paste, cooking for an additional 2 minutes until fragrant.
- Pour in the pureed squash, lite coconut milk, tamari, maple syrup, turmeric, and black pepper, stirring until smooth.
- Add chickpeas and let the mixture simmer for 15-20 minutes until thick and creamy.
- Finish by stirring in lime juice and cilantro before serving over rice.
Notes
For a smoother curry, blitz all of the ingredients in a high-speed blender before warming them on the stove. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, curry, kabocha squash, Thai, comfort food, coconut milk
