Delicious kabocha squash has a flavor similar to pumpkin crossed with sweet potato, and makes the perfect base ingredient for a vegan Thai curry. Add a bit of coconut milk, spices, chickpeas and other veggies, and you’ve got a satisfying, warming, and incredibly healthy fall meal. Enjoy this Asian pumpkin and get a good dose of beta-carotenes, iron and essential vitamins.
Vegan Thai Curry with Kabocha Squash and Coconut Recipe
To prepare the kabocha squash, you'll first want to cut it open with a sturdy and sharp knife. Scoop out the seeds and set them in a bowl if you plan on toasting them for your garnish. Then cut the squash into one-inch chunks and steam in a steaming basket over boiling water until tender. Divide the squash in half. Peel half of the chunks and place them in a blender with the coconut milk, blending until smooth. Peel the other half as well, and set aside in a bowl.
Next, sauté the onions and garlic in a pan with the coconut oil until slightly brown, and then add the bell pepper, kale, and green beans, cooking until tender. Then add the curry paste and let it blend. In the meantime you'll want to heat up the coconut milk and kabocha squash puree in a large pot. Once simmering, add the sautéed vegetables, kabocha squash chunks, curry powder, hot sauce, salt, and chickpeas to the pot and let simmer on the lowest heat for at least an hour. (Keep in mind that curry often tastes better the next day.)
Serve the curry either with cooked brown rice or Thai roti bread (which deliciously soaks up the favors of the curry), or a bed of uncooked kale if you happen to have some left over.
Garnish the curry with fresh cilantro, pumpkin (or kabocha squash) seeds and coconut flakes. Enjoy!
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