If you are looking for a hearty winter meal that is fast and filling, look no further than this Kabocha Squash Curry. Tough Kabocha squash is stewed with South-East Asian flavours including ginger, chili pepper, coconut milk and lime leaves and is on the table in only 30 minutes!
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon salt
- 1 Yukon gold potato, chopped
- 1 small kabocha squash (roughly 3 cups), chopped
- 1 tablespoon curry powder
- 1/2 teaspoon serrano pepper, finely chopped
- 3 dried lime leaves
- 1 bay leaf
- 1 can coconut milk (light or regular)
- 1/2 cup water
- Cilantro for garnish (optional)
Begin by heating the coconut oil in a large stewing pot over medium-high heat. Once hot, add the chopped onion, garlic, and salt. Fry these for 3-4 minutes until the onions are translucent but not browned.
Add the curry powder to the pot and cook for 1 minute. Next, add the chopped potato, serrano pepper, and squash. Stir this mixture together, ensuring that all the vegetables are coated with the curry.
Add the can of coconut milk into the pot along with the water, lime leaves and bay leaf. Stir to combine again. Bring the mixture to a boil and reduce heat to low. Cover the pot and let the mixture stew for 30 minutes, or until the squash is cooked through and is tender.
Garnish with fresh cilantro and serve. Enjoy!