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Quick and Easy Curried Kabocha Squash Recipe

Curried Kabocha Squash

A quick, delicious and savoury meals that's sure to warm you up on a cold evening.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp Coconut Oil
  • 1 Onion diced
  • 1 2 lbs Kabocha Squash peeled & chopped
  • 540 ml Can of Chickpeas rinsed
  • 1 tbsp Ginger grated
  • 3 tbsp Curry Powder
  • 1 tbsp Yellow Curry Paste
  • 1 cup Whole Milk
  • 3/4 cup Chicken or Vegetable Stock
  • 2 tsp Sugar
  • 2 tsp Fish Sauce
  • Cilantro fresh
  • Salt & Pepper to taste

Method
 

  1. Heat oil in dutch oven, add onions and sauté until they are translucent, then add ginger and kabocha.
  2. Coat squash in oil and sauté for about 5 minutes, then add curry paste and powder and mix well for about 5 minutes then add the chicken broth, sugar, fish sauce and chickpeas. Bring stock to a boil, then lower heat and let simmer for 15-20 minutes adding milk once half way through the cook time.
  3. Once kabocha is soft enough that it can be easily pierced with a fork turn off the heat and ladle a cup of squash into a separate bowl and puree. This step is optional but I find it help makes dish a little thicker and kabocha purees beautifully!
  4. Stir puree back into the dutch oven, then serve dish over rice with a little bit of fresh cilantro!