4.5 from 6 votes
Thai Kabocha Squash Curry
Kabocha, cauliflower, tofu and kale simmer in Thai yellow curry sauce for a scrumptious and satisfying meal. This recipe makes a large amount, and that's intentional--because the only thing better than curry is even more curry for lunch the next day.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
-6 large servings
Calories:
882 kcal
Course:
Main Course
Cuisine:
Indian, American
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced, large
- 4-6 tablespoons yellow curry paste I use Mae Ploy brand; start with less and add more as needed, vegetarian
- 28 ounces coconut milk 2 14-ounce cans, light
- 1 to 2 teaspoons coconut sugar optional, or palm sugar
- 2 cups kabocha squash peeled and diced
- 2 cups cauliflower florets
- 1 firm tofu 14-ounce package, drained and pressed, cut into ¾-inch cubes
- 4 cups kale chopped
- salt to taste
For serving:
- 3-4 cups rice hot cooked, or quinoa
- basil leaves for garnish, Thai variety
Instructions
- Add the coconut oil to a large sauce pan or Dutch oven over medium-high heat. Heat until melted and hot, about 1 minute. Add the onion and cook, stirring constantly, until it starts to soften, 3-4 minutes. Add the curry paste and cook for about 1 minute or until fragrant, stirring constantly to make sure it doesn't burn. Add the coconut milk and the sugar, if using, and stir until smooth.
- Add the kabocha squash and reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the kabocha is tender, about 10 minutes. Add the cauliflower and tofu. Cover again and cook, stirring once or twice, until the cauliflower is fork tender, about 5 minutes. Gently stir in the kale, being careful not to break up the tofu. Simmer uncovered until kale has wilted, about 3 minutes, then season with salt to taste.
- Serve over rice or quinoa and garnish with Thai basil leaves, if desired.
Cup of Yum
Notes
- *Kabocha squash may also be labeled as Thai pumpkin, Japanese pumpkin, Danhobak (Korean) or Fak Thong (Thai). You may also substitute banana squash or butternut squash.
Nutrition Information
Calories
882kcal
(44%)
Carbohydrates
138g
(46%)
Protein
24g
(48%)
Fat
24g
(37%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Sodium
222mg
(9%)
Potassium
881mg
(19%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
9849IU
(197%)
Vitamin C
115mg
(128%)
Calcium
318mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 -6 large servings
Amount Per Serving
Calories 882
% Daily Value*
| Calories | 882kcal | 44% |
| Carbohydrates | 138g | 46% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 222mg | 9% |
| Potassium | 881mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 9849IU | 197% |
| Vitamin C | 115mg | 128% |
| Calcium | 318mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.