Vegan Thai Kabocha Squash Curry
User Reviews
4.9
Vegan Thai Kabocha Squash Curry
Description
The Vegan Thai Kabocha Squash Curry starts by roasting halved kabocha squash until soft, then pureeing its flesh with water or broth for a creamy base. This smooth puree is enriched with coconut milk and spiced with red curry paste, fresh garlic, grated ginger, and turmeric powder. The addition of diced carrots and canned chickpeas brings texture and protein to the dish. Bird's Eye chilies contribute a noticeable heat that can be adjusted to taste. Miso paste adds a subtle umami complexity, complemented by tamari's salty depth.
The curry is cooked together until flavors meld, producing a rich, velvety sauce with the natural sweetness of roasted squash and the pungency of Thai curry elements. Freshly squeezed lime juice and chopped cilantro added at the end brighten the dish and add a fresh herbal note. The curry is typically served over white rice, which balances its rich and spicy profile.
This curry offers a comforting, filling meal with a balance of sweet, spicy, and savory flavors, relying on whole ingredients like kabocha squash and chickpeas. Roasting the squash beforehand enhances its sweetness and texture, making it ideal for pureeing into the curry base. The optional use of miso enhances depth but can be omitted if unavailable. Adjusting the amount of chili makes this curry adaptable to different spice preferences.
Ingredients
- 1 kabocha squash medium
- 1/2 cup water (or vegetable broth)
- 1 - 1 1/2 tablespoons coconut oil or oil of choice
- 1 onion diced, large, yellow
- 2 carrot peeled and diced, medium
- kosher salt or sea salt to taste
- black pepper to taste
- 4 cloves garlic minced
- 2- inch ginger grated or finely minced, piece
- 1-2 Bird's Eye Chili Pepper thinly sliced, Thai
- ¼ cup red curry paste use less to make it less spicy, cup
- 1 coconut milk lite or reduced-fat, 13.5 ounce can
- 1 tablespoon maple syrup agave nectar, or coconut sugar
- 1 tablespoon tamari gluten-free soy sauce, reduced sodium
- 1 tablespoon miso paste optional but recommended
- 1 teaspoon Turmeric ground
- 2 chickpeas 15 ounce can or about 3 cups cooked
- 1-2 tablespoons lime juice freshly squeezed
- ½ cup cilantro roughly chopped, fresh
- white rice for serving, choice of grains
- grain for serving, choice of grains
Instructions
- Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper for easy cleanup.
- Use a large, sharp knife to slice the kabocha squash in half. For tips on how to slice the kabocha squash, see the blog post section on “how to cut kabocha squash.” Once sliced in half, use a spoon to scoop out the seeds. Lightly brush each squash half with a bit of oil (coconut oil or avocado oil) and sprinkle with salt and pepper.
- Place the squash halves, flesh side down, on the sheet pan. Roast for 40-45 minutes until the flesh is very tender. If your squash is large, bake for an additional 10 minutes.
- Once it’s cool enough to handle, use a spoon to scoop the flesh out of the skin, and discard the skin. Place the kabocha squash flesh in a blender and add ½ cup water (or vegetable broth) and puree until very smooth. You should end up with approximately 3 cups of liquid.
- While the kabocha squash is roasting, prepare the rest of the ingredients. Chop the onions, carrots, garlic, ginger, and chile peppers, and measure out the spices and other ingredients.
- Heat a Dutch oven or a large nonstick saucepan over medium-high heat. Add the coconut oil, and once it’s shimmering, add the onions and carrots along with a pinch of salt and pepper. Cook the vegetables for 7-8 min, or until they are very tender and lightly browned.
- Add the garlic, ginger, chile peppers (if using) and the red curry paste. Cook for 2 minutes, stirring to coat the vegetables in the aromatics. If you aren’t using a nonstick skillet, you may need to add a tablespoon of water to prevent the mixture from drying out and burning.
- Pour the pureed kabocha squash sauce into the pan, then add the lite coconut milk, tamari, miso paste (if using), maple syrup, and turmeric, and black pepper to taste. Stir or whisk until the mixture is smooth and creamy.
- Add the canned chickpeas and stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the curry has become thick and creamy, and the veggies are fully softened.
- When ready to serve, stir in the lime juice and cilantro. Serve with white rice or grains of choice.
Notes
- If you prefer less heat, omit the Bird's Eye chilies or substitute with a milder pepper such as jalapeño.
- Using tamari keeps the dish gluten-free; regular soy sauce will add gluten.
- Miso paste adds a rich umami flavor; if omitted, add a bit of salt to balance seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 679mg | 28% |
| Potassium | 895mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 7154IU | 143% |
| Vitamin C | 25mg | 28% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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