Go Back

Kabocha Squash Coconut Curry

A creamy, plant-based curry that combines the natural sweetness of kabocha squash with rich coconut milk and aromatic spices, perfect for cozy dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 medium kabocha squash Adds natural sweetness and a creamy texture when cooked.
  • 2 tablespoons olive oil Used for sautéing, enhancing flavors without overpowering.
  • 1 medium onion Provides aromatic base notes and sweetness when sautéed.
  • 3 cloves garlic Adds a fragrant and savory depth to the dish.
  • 1 medium orange bell pepper Brings color, sweetness, and crunch to the curry.
  • 1 can chickpeas Adds protein and heartiness, making the dish satisfying.
  • 2 tablespoons curry powder Infuses the dish with a warm, flavorful spice blend.
  • 1/4 teaspoon nutmeg Contributes an earthy, aromatic note that enhances the sweetness.
  • 1/2 teaspoon cinnamon Adds warmth and a hint of sweetness, balancing the spices.
  • 1 can coconut milk Provides creaminess and richness, creating a smooth texture.
  • 2 tablespoons tamari Adds umami flavor to enhance the overall taste of the dish.
  • 1 tablespoon chili garlic sauce Delivers a spicy kick that can be adjusted to preference.
  • 1 cup vegetable broth Provides a flavorful base for the curry, enriching the overall taste.
  • 2 tablespoons nutritional yeast Adds a cheesy flavor and a boost of nutrients.
  • 1 tablespoon maple syrup Sweetens the dish subtly, balancing the spices and flavors.
  • 2 cups spinach Adds a vibrant color and essential nutrients, enhancing the nutritional profile.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Wash and dry the kabocha squash, and slice it in half lengthwise. Remove the seeds and strings, then slice into 1 to 1.5 inch half moon slices and cube.
  3. Toss the squash cubes in olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 20 minutes, flipping halfway through.
Cooking
  1. In a deep sauté pan, heat a drizzle of oil or broth over medium low heat.
  2. Sauté chopped onions and garlic for 1 to 2 minutes until the onion is softened.
  3. Season with salt and pepper.
  4. Add sliced orange bell pepper and cook for 2 to 3 minutes until slightly softened.
  5. Add chickpeas and stir, cooking for 1 minute.
  6. Add curry powder, nutmeg, and cinnamon. Cook for 1 minute, stirring with the other ingredients.
  7. Stir in coconut milk, tamari, and chili garlic sauce, raising the heat slightly to allow the liquid to boil.
  8. Reduce heat to a simmer. Add vegetable broth and roasted squash. Allow to simmer for 5 minutes.
  9. Stir in nutritional yeast, maple syrup, and spinach, then remove from heat.
Serving
  1. Serve with brown rice, soba noodles, or roasted vegetables.
  2. Store leftovers separately in an airtight container for up to 3 days.

Notes

Meal prep friendly and stores well. Adjust spice levels to your preference. For variety, substitute chickpeas with lentils or tofu.