I love curry, and I also love Kabocha Squash probably more than any squash. I would eat just about any squash from that zucchini, to butternut squash, to acorn squash, delicata, or pumpkin.
If you are a gardener, you know that Zucchini is a plant that keeps on giving. It’s hard to keep up with just one of these plants, with everyday being another zucchini surprise.
Pumpkins are something most people only think about come October, when they head to a pumpkin patch, or around Thanksgiving, when they buy a can of pumpkin for pie. Who bothers actually cutting, and preparing pumpkin on purpose? It’s just so much work.
Kabocha squash has a dark green outer skin, with bumps that look like wart or something. It’s not really pretty to look at. But it actually keeps well in your pantry for months, or in a dry dark area like a root cellar, if you have one. It’s actually my favorite squash in terms of flavor and texture.
I combined it with creamy coconut milk, and curry, to make a warm, savory meal for a cool winter day. Nothing warms you up like a bowl of soup on a cool day, and curry is no exception. Combined with some steamed rice, this is a hearty meal that is entirely plant based.
Ingredients
1/2 Kabocha Squash (seeded/peeled)
1/2 Red or Brown skinned Sweet Potato with white insides, pre-steamed or baked (not a Yam)
1 can Reduced Fat Coconut Milk
1/2 Onion in 1″ dice
1/2 Red Pepper 1″ dice
2″ pc of Ginger slivered
1-2 Garlic Cloves slivered
2 handfuls of Kale, chopped into 1″ pieces
1/2 block Tofu cubed 1″ size
2 tbsp Sambal Olek (Red Chili Garlic paste)
1/2 tsp Vegetable Broth concentrate or cube
2 tbsp Curry powder
1/2-1 tbsp Turmeric powder
1 tbsp Nutritional Yeast
1/2 tsp Salt
1/4 tsp Pepper to taste
Chopped Fresh Basil or Cilantro (optional)
Lime Juice (optional)
Alternate: Instead of using Sambal Olek and Turmeric, try this recipe with a jar of red, or green curry paste.
Directions
First you will prepare the Kabocha Squash, and Sweet Potato. Begin by bringing water to boil in a medium to large saucepan. You can alternatively use a steamer basket and steam it. You will cook it for about 20 minutes, then set aside.
Vegetable Broth Base
Place the sweet potato, 1/2 of the fresh ginger, 1/2 of the fresh garlic, chili paste, nutritional yeast, vegetable broth, curry powder, turmeric, Sambal Olek, Nutritional Yeast, and lime juice, into the food processor, pulsing to blend smooth.
Now it’s time to cook the vegetables and Tofu in the vegetable broth base.
Place these ingredients into a pot:
- Vegetable Broth Base
- Red Pepper
- Kale
- Tofu Cubes
- Steamed Kabocha Squash
- Onions
Simmer for for about 5 minutes, before adding coconut milk, salt, and pepper to taste, along with herbs. Cook 1-2 minutes more, and serve.
Enjoy this curry over brown rice, quinoa, or whichever grain you prefer. You can even have this with rice noodles.
Traditionally a Thai curry will have other things added like fish sauce, lemongrass, and galangal, along with kaffir lime leaves. I completely deviated from tradition, with my plant based version.
I felt this curry had just the right blend of spice, with just a little bit of heat. Spicy warm savory foods like this, are what I turn to on cold winter days. I a large serving, so I was able to enjoy several steaming hot bowls of it throughout the week.
This also freezes well in a Ziploc bag, if you want to save some for a quick meal, later on.
I hope you will enjoy this curry recipe, that is totally plant based.
I am a firm believer that the food you make at home from scratch, with healthy organic ingredients, truly is food for the soul.
About me
I’m Serafina! I’m a writer and California girl who loves to go exploring. Hope you will get outside today, breathe some fresh air, and be happy!
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Disclaimer: The work on this blog is my opinion and my opinion alone and I am not responsible for the outcome if someone were to apply these thoughts to their own life. All text and photography copyright 2020 by Serafina, all rights reserved. Information and opinions provided are kept current to the best of the author’s ability. All readers’ usage of the ideas and opinions presented in the blog, are at their own risk. Be aware of the possible dangers of hiking, surfing, walking, cooking, and other activities, which may take place indoors or outdoors. By reading this, you agree not to hold the author or publisher of the content on this web site responsible for any injuries or inconveniences that may result from reading the blog, or partaking in any activity mentioned in the blog. Read the blog, and use its ideas, if you so desire, at your own risk.
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