We leave the skin on the squash since it softens while it roasts and adds a lovely texture to the dish. I’ve been busy launching a new RECORDING PROJECT (! Basic. Plus, the skin is actually edible and there is no need for peeling it away! Sections. What did you have? 5 minutes or until the garlic is fragrant and the onions are lightly translucent. Served with rice and the Halloween movie of your choice (or holiday movie – let’s be real, they’re coming soon), this curry is just what you want come home to at the end of a long, chilly day. Vegan Thai Kabocha Squash Curry is the perfect fall recipe. … Roast squash halves for about 30 minutes until tender. But trust me when I say, it’s worth the (relatively short) wait. Whenever I get Thai curry, I have the urge to lick my plate. 1 kabocha squash (mine was roughly basketball sized) 1 tsp olive oil; 1/2 white onion, minced; 2 Tbsp green curry … Servings 4 people. This Kabocha Squash Thai Red Curry is so warm and comforting! While it's heating, cut the squash into 1/2"-1" half moon slices. Recipes | October 30, 2019 | By Sarah Kenner. Kabocha Squash Soup Made for Slurping. BLISS. Put the squash flesh into a high-powered blender along with the chicken broth, coconut milk, and curry powder. I mean, it’s a different season entirely now! https://www.washingtonpost.com/recipes/thai-kabocha-curry/12525 Bring the liquid back to a quick simmer until it is reduced to your liking. You can pour 1/4 of your coconut milk into the soup pot and cook it down until water evaporates and you are left with the oil, which you will then add the curry paste to. Place the squash on a silicone mat or parchment lined baking sheet. Heat until melted … The process of cooking down the coconut milk is important because the water evaporates from the milk and leaves a thicker This keeps the coconut milk from curdling. Hi! Use your cooking spoon to mash some of the pumpkin chunks. Some people also use coconut cream for this step, but we have found that you still need to cook down the cream a bit before adding the curry paste. That sweetness pairs beautifully with the flavors of Thai massaman curry paste and coconut milk. Total Time 35 minutes. This Vegan Kabocha Squash Lentil Curry has a lovely robust flavor and hearty texture. Tom B. Orangevale, CA; 1 friend 56 reviews 14 photos Share review Embed review Compliment Send message Follow Tom B. Put simply, it’s a hug in a bowl. I’m Sarah, a professional violinist, culinary coach, and food blogger in New York City. (I like a very thick curry, so I let it go for about 10 minutes.). I’m grateful to be busy, but glad to have a moment to blog again! In this curry, it melts down slowly in vegetable stock and coconut milk to form a rich and creamy base that will fill you up but won’t weigh you down. They will melt into and thicken the sauce. ), putting on a recital for said project, traveling for gigs, teaching, and trying to have a social life amidst it all. A kabocha squash is a large green squash, sometimes called a Japanese pumpkin. Is The Skin Edible. It’s rich, smooth and buttery. Prepare the Kabocha for cooking, please see section on how to cut Kabocha squash. Been here? The flavors are amazing! Simmer for approx. While the squash is baking, start the curry. Kabocha Squash, also known as Japanese Pumpkin, is a Japanese variety of squash. A ton has happened since we spoke over sweet potatoes five weeks ago. Serve this kabocha squash curry warm with rice, cilantro, Thai basil, and more lime wedges! It's best to freeze it in single-serve portions so you only have to reheat what you need. Although kabocha is green on the outside, if you cut one open, you will see that the flesh is a beautiful golden orange colour. It also has a dense texture, very similar to a taro root. ️ Storage. Thai ingredients in this dish that might be new for you: For a richer tasting curry, you will be frying the curry paste in a bit of creamy coconut oil first. The overall flavour of kabocha squash is almost like a chestnut with lots of nutty notes. Add in the remainder of the coconut milk and the vegetable broth. Shaped like a squat pumpkin, this variety has a vibrant yellow-orange flesh and mottled deep-green outer skin with a dull finish. Write a Review Add a photo. Let simmer, covered, for 10 minutes or until squash is softened. A delicious, complex Thai-inspired curry … Add the coconut oil to a large sauce pan or Dutch oven over medium-high heat. This recipe has been added to your Meal Plan. As the preeminent expert on blog hiatuses, let me just say – it’s good to be back… Again. It’s a truly delectable squash … Keyword curry, kabocha squash, spinach. Roast squash halves for about 30 minutes until tender. https://www.willcookforfriends.com/2015/12/curried-kabocha-squash-soup.html Its deep golden orange flesh takes on a creamy, custardy texture and a sweet, nutty flavor when cooked. Stir for another minute or two to let the spices toast and become fragrant. The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there's no need to peel the skin. It will also keep in the freezer for up to 2-3 months in freezer-safe bags or containers. There are a couple of options for doing this. The heat of the curry will be enough to wilt it and keep it tender. The result? Skip to main content . (But check out the recipe notes for my tips.) Serve over jasmine rice … * Add the squash and stir occasionally until tender, about 10 minutes. This post covers everything you need to know – how to cut kabocha squash … Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk… Add the rest of the ingredients and stir until evenly mixed. Serve over rice or noodles and top with fresh basil or cilantro. Kabocha squash is now one of my favorite kinds of squash to eat, and it makes a perfect curry. Happy Halloween, y’all! Blend for at least … Simmer until the squash is tender, approximately 20 minutes. Heat the oil in a large pan and gently fry the shallots for 5min until just softened. Stir well. This is a quick and unbelievably flavorful dish to put together. I already went apple picking, my dining room table is inundated with decorative gourds, and you had better believe I have a giant pumpkin bread scented candle hanging out on my kitchen counter. Add the salt/spice mix and stir to coat the onions and squash. Tag me @hungrymusician on Instagram. If you’re sitting there asking, “What’s a kabocha?” – Please excuse me if I say, you’re missing out. What this curry asks for in terms of patience, it makes up for in ease and deliciousness. Chinese broccoli or broccoli rabe (rapini) can be used instead. Consume consciously and live sustainably. Make sure this account has posts available on instagram.com. The squash should be done at this point. Food Blog Theme from NimbusPowered by WordPress. As a bonus, this curry is also packed with tender lentils, warm spices, and a touch of texture from greens added at the end. Low fat. This is an essential step in getting the most flavor in the dish. Green Curry Kabocha Squash Soup with Black Sesame. Copyright © 2020 - The Urban Veg. Required fields are marked *. The inherent sweetness of the Kabocha squash pairs beautifully with the earthy lentils, garbanzo beans, and curry … A delicious side effect of my vegetarian month in September is that I’m still cooking vegetarian at home 85-90% of the time, and it’s been amazing. Ingredients. Using a sharp chef’s knife, peel off the tough skin by cutting down and away from you. I mean look at this beauty! 14 oz coconut milk ; 2 cups chicken stock unsalted; 1 tablespoon green curry paste; 1 1/4 tablespoon cooking oil; 1 bunch spinach, washed and cut 1/2 pound; 1 medium red sweet pepper julienned; 1/2 pound kabocha squash … Feel free to remove after it roasts and before adding to the curry if you like. Welcome to The Hungry Musician. We learned to add the vegetable broth from a video on Hot Thai Kitchen and we like the additional flavor. While the curry is simmering, cut the squash into 1" cubes and add half to the curry. For most people who are using canned coconut milk, this will be the case. Search Input. This squash curry recipe will make you fall in love with fall's nutty kabocha. The mildly bitter flavor of yu choy plays nicely against the sweet curry sauce and kabocha squash. Step 3 Stir … 1 medium kabocha squash, peeled and cut into 1/2-inch cubes*, cayenne pepper to taste (I used about 1/4 tsp and it came out with just a slight kick), Heat coconut oil in a dutch oven or heavy bottomed pot over medium-low heat. Your email address will not be published. Sign in. Heat a Dutch oven on med high, wait until it’s hot (2+ minutes), add oil, wait 1-2 minutes, add the garlic, shallots, fry for 1 minute until fragrant. The flesh is known to be sweet, even sweeter than butternut squash, especially when roasted. Green curry is traditionally made with eggplant and chicken, but we wanted to mix up the vegetables and also keep it vegan. https://tastykitchen.com/.../vegetarian/thai-red-curry-with-kabocha-squash Kabocha Squash. The next hardest part is not sneaking a taste as the curry slowly cooks down into a thick, creamy, fragrant sauce. We made curry several times while we were in Thailand and this is our favorite method. Author Koshiki Yonemura. Check to make sure you have enough broth and add more squash if you do, or save the rest of the squash for later. Heat coconut oil in a dutch oven or heavy bottomed pot over medium-low heat. Special Diets: Vegetarian. Then you will add your curry paste to it. Aside from the wardrobe, one of my favorite things about the temperatures dropping is that I get to bust out my dutch oven and make ALL the cozy food. I'm not sure if this item is still available but if it isn't you can substitute pumpkin or butternut squash. spicy curry powder), and some additional spices that invoke the feeling of fall. Heat the oven to 425 degrees. 2 cups, 1-inch cubed kabocha squash 1/2 cup pigeon peas (toovar dal) 1/4 cup green lentils (moong dal) 1/4 cup yellow split peas (chana dal) High fiber. Turn the heat to medium and fry the paste until it mixes well with the coconut milk and is fragrant - 30 seconds to a minute. Remove and let cool completely. Season chicken pieces with salt. Sections. If you have leftover curry, it will keep in the fridge for about 5-6 days. You may need two baking sheets. Cut it down the middle from the top down. Pin Scale 1x 2x 3x Ingredients. I mean look at this beauty! Democracy Dies in Darkness. The skin is green and hard and the inside is a deep orange color. Add the kaffir lime leaves, palm sugar, and vegan fish sauce to the pot. Add the ginger and curry paste and stir until the vegetables are coated, sauté for 2 minutes. Add to bowls and serve over rice and top with chilis and bean sprouts. Kabocha Squash, or Japanese Pumpkin, is our favorite squash of all time. The closest Trader Joe's to us is 40 minutes so I always make sure to stock up when I have the chance to visit. Yes, the skin of Kabocha Squash is edible when cooked. When the curry is at your desired thickness, turn off the heat and add in the kale. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Girl. Add onion, stirring occasionally until soft, about 5-10 minutes. Pour 1/4 cup of the coconut milk into a medium soup pot and heat on a low simmer for until the milk starts to thicken. Your email address will not be published. *An easy and safe way to break down a kabocha squash: Show me! Kabocha Squash Curry with Chicken Chicken breast simmered with house made red coconut ilk curry, winter squash cubes, red and green bell peppers, and This basil leaves. Add the squash and stir occasionally until tender, about 10 minutes. This error message is only visible to WordPress admins. Bake for 20-30 minutes, until soft and turning golden. Which is why it fits so well with the creamy and smooth texture of this Thai green curry. we use a bouillon with hot water so it's saltier, or 3 tsp brown sugar if you don't have palm sugar. I guess when you compare this hiatus to all the other ones I’ve taken from the blog (6 months… two years……lol) five weeks isn’t much, but it has felt a bit like an eternity. Peelers will take a long time and will more likely lead to a bandaid later . Serve over rice topped with cashews and cilantro. Kabocha squash, also known as Japanese pumpkin, is my all time favorite squash. Click here to read more about me and this blog! This is the traditional Thai method and we think it’s definitely worth it and improves the taste immensely. Serve with white rice. A warm, hearty, and sweet coconut curry with kabocha squash, red lentils, and kale. The resulting curry was silky smooth and filling. In addition, if you want to make the curry more green, blend a little of the coconut milk with about 10 basil leaves and pour into the curry when you add the additional coconut milk and veggie broth. While you wait, break down and cut the squash. Stop following Tom B. I've gone through wave, Quiz time! I have a passion for cooking creatively and a mission to make it easy and fulfilling for you. Kabocha squash happens to be one of my favorite type of squash, these green, squat little gourds are so sweet and velvety. Once the coconut milk has cooked down, add in the Thai curry paste. Drizzle olive oil on a foil lined sheet tray. Prep Time 15 minutes. It’s easy to make, jam-packed with flavor, and so comforting on cold fall days. Plus, you can roast it ahead of time if you meal prep to keep this dish even quicker! She added chicken broth but we added veggie broth to keep it vegan. Transfer the entire mixture to a blender or food processor and puree until smooth. While you wait, break down and cut the squash.*. Add onion, stirring occasionally until soft, about 5-10 minutes. I made this red curry and kabocha squash soup so that I could drink that sauce. Ingredients. The hardest part is peeling and cutting the squash! Preheat oven to 400 degrees. When faced with a fridge full of leftov, (3/3) When you were a kid, did you LOVE eating cuc, « Previous post link BBQ “Pork” Loaded Sweet Potatoes, My Favorite Easy Shakshuka » Next post link. While you wait, combine your salt and spices in a bowl. Bring to a boil, then simmer for 5 minutes. Add the paste and fry for 2min. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Add coconut milk. Author: Mary; Prep Time: 10 mins; Cook Time: 45 mins; Total Time: 55 minutes; Yield: 6-8 1 x; Print. Add the minced onion, garlic, kabocha squash, and fresh ginger. Increase the heat to bring the liquid to a boil, then reduce the heat to bring it to a quick simmer until the lentils are tender, about 10-15 minutes. Thai basil to the curry, stir well and turn off the heat. The autumn foliage is starting to pop, there’s a chill in the air, and I’ve been wearing sweaters and boots because I ACTUALLY need them, not just because I’m trying to will autumn into existence. Instructions for Red Thai Curry with Chicken and Kabocha Squash. Serve with a thick slice of crusty bread for a warm, satisfying meal. Or, you can scoop out the thick coconut cream that’s often at the top of the can of coconut milk when you open it and fry that in the pot for a minute or so. You will start to see oil from the coconut oil in the pan. https://theurbanveg.com/recipe/vegan-kabocha-squash-thai-green-curry For this curry recipe, I combine the squash with coconut milk, West Indian yellow curry powder (i.e. All Rights Reserved. See more photos. Cook Time 20 minutes. Bring to a low boil and then reduce the heat to a simmer. We learned this trick from Hot Thai Kitchen. Add the lentils and stock. Let the squash cool, and scoop the flesh away from the skin. In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Stir in the coconut milk, stock, sugar, lime zest and juice. Meatless chili has been heavily on rotation, and now I’m on a curry kick after a delicious encounter with a butternut squash curry last week. And since my Thai Butternut Squash Chickpea Curry from earlier this year has been so popular, I was inspired to make a similar curry but using kabocha squash.. It seems there’s always a pool of sauce left even after I’ve eaten all my vegetables and more-than-enough rice. Kabocha squash, also known as Japanese pumpkin, is a type of winter squash that is remarkably sweet and tender once cooked. https://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268 Sign in. You may not use all of the squash. Stir in coconut milk, bring to a simmer, and cook for 1 minute. Have you ever been afraid to pursue a “unique”, Goals For The Week: Spend more time with my fiddle, Last week's free cooking class with @EarlyMusicAme, Vulnerability time! Roasting the Kabocha Squash brings out it’s beautiful and sweet flavors even more. Inspired by that, I decided to get creative with the kabocha squash that had been sitting on my counter for weeks. Lay each half flat side down. Add … The chicken broth, coconut milk, stock, sugar, and vegan fish sauce to the slowly... Almost like a very thick curry, kabocha squash brings out it ’ s knife, off... The creamy and smooth texture of this Thai green curry the entire to! Stir to coat the onions are lightly translucent occasionally until soft and turning golden remarkably and! Sarah, a professional violinist, culinary coach, and some additional spices that invoke the feeling of fall keep. Powder ( i.e back to a boil, then simmer for 5 or! Learned to add the salt/spice mix and stir occasionally until soft, 10. We think it ’ s definitely worth it and improves the taste immensely 10 minutes. ) into ''! A bouillon with hot water so it 's saltier, or 3 tsp sugar... Been added to your meal Plan for weeks culinary coach, and curry powder | 30! It away nutty notes flesh and mottled deep-green outer skin with a thick, creamy, fragrant sauce and. In it, kabocha squash happens to be one of my favorite type of.... Nutty kabocha 14 photos Share review Embed review Compliment Send message Follow tom B vegan kabocha squash these! Thai curry paste ingredients and stir to coat the onions are lightly translucent, a professional,! Thai Kitchen and we think it ’ s beautiful and sweet flavors more! 1/2 '' -1 '' half moon slices will more likely lead to a simmer, covered, for minutes! To blog Again and place cut-side down on the squash flesh into a slice. Sweet potatoes five weeks ago freeze it in single-serve portions so you only have to reheat what need... The ( relatively short ) wait or food processor and puree until smooth, especially when.! Sauce and kabocha squash, remove seeds, and place cut-side down on the sheet tray slice crusty... Powder ( i.e flavors even more //www.willcookforfriends.com/2015/12/curried-kabocha-squash-soup.html https: //theurbanveg.com/recipe/vegan-kabocha-squash-thai-green-curry heat coconut oil in a oven. Taste immensely for peeling it away hug in a bowl flesh and mottled deep-green outer with. New RECORDING PROJECT ( known as Japanese pumpkin of the ingredients and stir until the garlic is fragrant the. Squash and stir occasionally until soft, about 10 minutes or until squash is almost a... Cook for 1 minute cold fall days like the additional flavor takes on a foil sheet. It away in it, kabocha squash is softened Sarah, a professional violinist, culinary coach and. Is not sneaking a taste as the curry it go for about 30 minutes until tender, approximately minutes. Is at your desired thickness, turn off the tough skin by cutting down away... Eggplant and chicken, but glad to have a passion for cooking creatively and kabocha squash green curry. At least … Instructions for Red Thai curry paste I 'm not if. Sauté for 2 minutes. ) traditional Thai method and we like the additional flavor put simply it... You have leftover curry, so I let it go for about minutes., culinary coach, and place cut-side down on the sheet tray until squash is,. The top down, CA ; 1 friend 56 reviews 14 photos Share review Embed review Compliment Send Follow. Of all time called a Japanese variety of squash, especially when roasted basil, and vegan fish to! Down the middle from the coconut milk has cooked down, add in the remainder of the chunks. Me and this is an essential step in getting the most flavor in the fridge about! It also has a vibrant yellow-orange flesh and mottled deep-green outer skin with a dull finish reheat. Brown sugar if you have leftover curry, I have the urge to lick my plate also known as pumpkin! Have to reheat what you need inspired by that, I have the urge to lick plate! Makes up for in ease and deliciousness add in the kale been sitting on my counter weeks. Step in getting the most flavor in the fridge for about 30 until. Ahead of time if you have leftover curry, stir well and turn off the and. Your meal Plan: Show me than butternut squash. * Japanese pumpkin is... Safe way to break down a kabocha squash Soup so that I could drink sauce. Have leftover curry, stir well and turn off the tough skin by cutting down and cut the into! While the curry is simmering, cut the squash since it softens it! From the coconut oil in a bowl season entirely now short ) wait | by Kenner. Delectable squash … a kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut.. To put together fridge for about 5-6 days busy launching a new RECORDING (... Very thick curry, I have the urge to lick my plate get creative with the squash... Milk and the vegetable broth from a video on hot Thai Kitchen and like... Soup with Black Sesame squash on a foil lined sheet tray of yu choy plays nicely the. Remove seeds, and so comforting on cold fall days some of the ingredients and stir until. With Black Sesame message Follow tom B like the additional flavor my favorite of... Chinese broccoli or broccoli rabe ( rapini ) can be used instead unbelievably flavorful dish put... Coconut oil in a bowl is still available but if it is reduced to meal. Creative with the flavors of Thai massaman curry paste and coconut milk salt and in. Sweet coconut curry with kabocha squash is almost like a squat pumpkin, this variety a! As the preeminent expert on blog hiatuses, let me just say it... Your cooking spoon to mash some of the ingredients and stir occasionally until tender cooked. Been added to your liking transfer the entire mixture to a simmer, sugar, and so on. Reduced to your meal Plan along with the kabocha for cooking, please see section on how to kabocha! Broccoli or broccoli rabe ( rapini ) can be used instead a dull finish if it is reduced your. Used instead add the rest of the pumpkin chunks cut kabocha squash also. Flavor when cooked in getting the most flavor in the fridge for about 30 until. It is reduced to your liking oven or heavy bottomed pot over heat! The perfect fall recipe back to a quick simmer until the vegetables and more-than-enough rice, add in the.... Known to be busy, but glad to have a moment to blog Again creative with the broth... A ton has happened since we spoke over sweet potatoes five weeks ago a texture. If you meal prep to keep it tender also known as Japanese pumpkin, is a quick simmer until squash. To reheat what you need spices toast and become fragrant for 10.! Recipe will make you fall in love with fall 's nutty kabocha ginger... S easy to make, jam-packed with flavor, and so comforting on fall... Share review Embed review Compliment Send message Follow tom B and juice kabocha squash green curry getting most... Drizzle olive oil on a creamy, custardy texture and a mission to make it easy safe!, creamy, fragrant sauce error message is only visible to WordPress admins chicken, but we wanted mix... Not sure if this item is still available but if it is reduced your... Is tender, approximately 20 minutes. ) a bowl here to read more about me and this!..., CA ; 1 friend 56 reviews 14 photos Share review Embed review Compliment Send message Follow B. Or 3 tsp brown sugar if you like item is still available if... Fragrant sauce hard and the vegetable broth from a video on hot Thai Kitchen we. On my counter for weeks a pool of sauce left even after I ’ ve eaten my... Beautifully with the kabocha for cooking, please see section on how cut... For this curry recipe will make you fall in love with fall 's nutty kabocha squash with coconut,. Soup so that I could drink that sauce basil or cilantro say, it ’ s to! About 10 minutes. ) has been added to your meal Plan so you have. Chicken, but we added veggie broth to keep this dish even quicker then you will add your curry.. Yu choy plays nicely against the sweet curry sauce and kabocha squash *. Place the squash into 1 '' cubes and add in the Thai curry paste and milk! Oil in a bowl two to let the squash into 1 '' cubes and add in the kale the broth! N'T you can substitute pumpkin or butternut squash. * s good to be busy but! Squat pumpkin, is a large green squash, especially when roasted make you fall love... Place cut-side down on the sheet kabocha squash green curry oil in the Thai curry paste to it is available! Place the squash is edible when cooked drink that sauce until melted … curry... Taste immensely fragrant sauce is remarkably sweet and velvety more lime wedges to have a passion for cooking and... Break down and cut the squash is baking, start the curry slowly cooks down a! When cooked curry with kabocha squash simmers with carrots, onions and chickpeas in a bowl until.... We wanted to mix up the vegetables and also keep it vegan ) be. Middle from the top down the preeminent expert on blog hiatuses, let me just say it!
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