Vegan Kabocha Squash Curry

 

Vegan Kabocha Squash Curry

Melissa
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!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Thai, West Coast
Servings 4
Calories 368 kcal

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.
Keyword fall recipe, kabocha squash, red curry, thai red curry, vegan recipe, winter recipe