Seasonal squash gets a spicy twist in this recipe for Vegan Kabocha Squash Curry. Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. Served with freshly steamed rice, and you have a spicy vegan recipe that is perfect for fall and winter!
What is Kabocha Squash?
Kabocha is a type of winter squash that is in season during the fall months. It grows through the summer in a long trailing vine (just like a pumpkin) and produces gorgeous green-skinned squash by September. If stored in a cool and dark place, it will keep throughout the winter months, so you can enjoy the squash even in the cold months of February.
Although kabocha is green on the outside, if you cut one open, you will see that the flesh is a beautiful golden orange colour.
The overall flavour of kabocha squash is almost like a chestnut with lots of nutty notes. It also has a dense texture, very similar to a taro root. Plus, the skin is actually edible and there is no need for peeling it away!
It’s a truly delectable squash and I highly recommend that you give it a try next time you see it in the produce aisle!
Warm Up with Some Spice
To complement the nutty notes of the kabocha squash, I decided to simmer it in a delicious Thai red curry sauce. The sauce is made with reduced coconut milk, Thai red curry paste (I used Aroy-D’s Thai Red Curry Paste, which is vegan), garlic, ginger and Thai Birds Eye chilies…for that extra kick! These chillies are super spicy so use them at your own risk! In this recipe I only ended up using two of them, and I definitely felt a good amount of heat in the back of my throat!
To round out the curry, I added in some finally sliced onion, red bell pepper, and baby bok choy. These are super classic vegetables that go into traditional Thai red curries, so I thought it would be a great addition into this one!
Get the Recipe!
I hope that you enjoy this recipe for Vegan Kabocha Squash Curry this fall and winter season in your home!
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Vegan Kabocha Squash Curry
Ingredients
- 1 can coconut milk (400 mL)
- 4 cups kabocha squash cut into 1.5 inch cubes
- 1 cup water to steam squash
- 2 red bell peppers sliced
- 1/2 yellow onion sliced
- 4 baby bok choy trimmed
- 1 tablespoon ginger finely chopped
- 2 teaspoons garlic finely chopped
- 2 Thai Birds Eye chilis optional
- 1 tablespoon coconut oil
- 4 tablespoons Thai Red Curry paste (I use Aroy-D)
- 1 cup water
- 2 tablespoons granulated white sugar for red curry sauce
- 1/4 cup Thai basil fresh
- 1/4 cup mint fresh
- 1 lime quartered
Instructions
- Add the coconut milk to a small pot over medium high-heat. Bring the coconut milk to a light simmer stirring often, then reduce the heat to medium. Let the coconut milk simmer for 10 minutes to let it thicken.
- Place the cubed kabocha squash into a large frying pan over medium-high heat. Add 1 cup of water to the pan, cover, and steam the squash for 10 minutes.
- After 10 minutes, check the squash for doneness by inserting a fork into the middle of a piece of squash. It should go most of the way through, but still have a bit of resistance in the middle.
- Transfer the partly cooked squash to a plate. Discard the water and clean the pan to cook the rest of the curry.
- Add the coconut oil to the cleaned pan over medium-high heat. Once hot, reduce the heat to medium and add the Thai red curry paste. Mix the curry paste and coconut oil together with a wooden spoon, breaking up the paste. Cook, stirring often for 2 minutes to bring out the flavours of the curry paste.
- After 2 minutes, add the chopped garlic, ginger and Thai Birds Eye chilis and mix to combine. Cook for 30 seconds.
- After 30 seconds, add the sliced onion, followed by the red bell peppers. Mix to combine and cook for 3-4 minutes until the peppers and onions have softened slightly.
- Add the reduced coconut milk to the pan along with the steamed kabocha squash, sugar, and 1 cup of water and gently mix to combine. Simmer for 5 minutes to let the flavours come together.
- Finally, add the baby bok choy to the pan and mix to combine. Simmer for 2 minutes or until the bok choy is tender and cooked through.
- Scoop the curry into bowls and serve with steamed rice, and a garnish of Thai basil, mint, and fresh lime.
