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Add the onion and cook gently for 2–3 minutes. For this recipe, I cut it in half, scooped out the seeds then cubed it and sliced the peel off each piece. Add tomato paste and curry powder, cook for another minute, until mixed in. Discard the water and clean the pan to cook the rest of the curry. Plus, the skin is actually edible and there is no need for peeling it away! spicy curry powder), and some additional spices that invoke the feeling of … Vegan Kabocha squash curry is a vegan classic with a twist. Plus, no need to use full-fat coconut milk to get the creamiest curry … Cooking Time. Don’t forget to LIKE this video and SUBSCRIBE to my channel for more recipe videos! Remove from heat immediately and allow it to cool immediately. … If you are unable to find sweet rice flour, try King Arthur Gluten-Free Multi-Purpose Flour. Add in coconut milk, carrots, squash, and tomatoes, stirring until evenly incorporated. Garam masala powder also works well in this recipe in place of curry powder. Serve over rice with scallions and sesame seeds. It grows through the summer in a long trailing vine (just like a pumpkin) and produces gorgeous green-skinned squash by September. Cover and cook for 4-5 minutes more at the same heat. I hope that you enjoy this recipe for Vegan Kabocha Squash Curry this fall and winter season in your home! Cook for 30 seconds and then add in butternut squash cubes, tossing to coat squash in spices. Bring the coconut milk to a light simmer stirring often, then reduce the heat to medium. Add the curry powder. When the roux mixture is cool, add a ladleful of liquid (up to 1 cup or more) from the “vegetables” pot into the roux and stir rapidly with a wire whisk until smooth. All Rights Reserved. It’s also called Japanese pumpkin. Learn how your comment data is processed. 1 1/2 cups Kabocha squash, roasted and … Advance Preparation: The curry is best served the day it’s made but it can be refrigerated for a couple of days. After 10 minutes, check the squash for doneness by inserting a fork into the middle of a piece of squash. Add squash and vegetable broth. Serves. Put the cubed kabocha in the rack of a steamer over boiling water and steam for 10-12 minutes until tender. See more ideas about kabocha squash, recipes, kabocha squash … Kabocha squash is a Japanese variety of squash. When there is no more foam, add grated apple and soy sauce. Cook for 30 seconds. Bring to a boil and then reduce heat to a simmer. Fabulous Vegan Kabocha Squash, Chickpea, and Lemongrass Curry Cook, stirring often for 2 minutes to bring out the flavours of the curry paste. This roasted kabocha squash soup, aka vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Just before serving, stir in the optional milk and season with salt (I added about ¼ tsp). Cover immediately. Preheat oven to 400 degrees, cut Kabocha squash in half, remove seeds, spray baking sheet with cooking spray and cook each side, flesh down, for 40-45 minutes or until flesh is fully cooked and very … In a small saucepan, heat the oil over very low heat, add the flour and cook until slightly browned for 5-7 minutes. They aren’t afraid of some funk and fermentation and certainly enjoy a healthy measure of spices. Curry powder: I use non-organic Morton & Bassett Curry Powder or S&B Oriental Curry Powder. Kabocha Squash & White Beans Simmered in a Coconut Curry Sauce would be a great side dish to any main course, especially my Harissa Roasted Cauliflower Steaks! ... One (2 pounds 8 ounces) kabocha squash; 4 tablespoons canola, ... Vegetarian and vegan … Advertisement. Heat oil over medium heat in a large soup pot or Dutch oven and add the onions. Kabocha squash is an awkward shape and it’s skin is quite tough so it can be a little tricky to peel. Serve over rice or noodles and top with fresh basil or cilantro. Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. Simmer until the squash is tender, approximately 20 minutes. The color of the roux will stay pale. Gluten-free option: Use sweet rice flour in place of all-purpose flour and gluten-free tamari in place of soy sauce. The roux can be made in advance and stored in an airtight container for up to 2 weeks. Cover and simmer for 15-20 minutes, or until squash is softened. Add the coconut milk to a small pot over medium high-heat. Cook, increase heat to medium, stirring often, about 10 more minutes until it thickens a little and vegetables are tender. The flavor and texture is a cross between a pumpkin and sweet potato. Add the coconut milk and the sugar, if using, and stir until smooth. Add the frozen peas, frozen corn and cooked kabocha. Scoop the curry into bowls and serve with steamed rice, and a garnish of Thai basil, mint, and fresh lime. Kabocha Squash Lentil Curry [Vegan] Dairy Free. Although kabocha is green on the outside, if you cut one open, you will see that the flesh is a beautiful golden orange colour. Today is all about my favorite fall vegetable--KABOCHA SQUASH! Finally, add the baby bok choy to the pan and mix to combine. Add broth and bring to a gentle boil, cover and reduce the heat to low heat and simmer for about 10 minutes. In this recipe I only ended up using two of them, and I definitely felt a good amount of heat in the back of my throat!, To round out the curry, I added in some finally sliced onion, red bell pepper, and baby bok choy. Add the carrots and continue to stir for another minute. Or add ½ teaspoon dried chili flakes or 2 chillies (seeded & finely chopped) to the roux. Broth: I use a gluten-free Edward & Sons Not-Beef Bouillon for the broth, it provides the curry a lovely dark caramel color and flavors. I used curry powder, ground coriander, and red pepper … Taste and season with salt and black pepper to your preference. The overall flavour of kabocha squash is almost like a chestnut with lots of nutty notes. You can find Kabocha in the U. Reduce simmering cooking time to 5 minutes (instead of 10) in 2nd step. Ingredients of Vegan Kabocha Squash & Lentil Curry. These are super classic vegetables that go into traditional Thai red curries, so I thought it would be a great addition into this one!. Make sure you add a bit of water before heating the curry since it will thicken after being refrigerated. Enter your email address to follow this blog and receive notifications of new posts by email. Seasonal squash gets a spicy twist in this recipe for Vegan Kabocha Squash Curry. 4. . The sauce is made with reduced coconut milk, Thai red curry paste (I used Aroy-D’s Thai Red Curry Paste, which is vegan), garlic, ginger and Thai Birds Eye chilies…for that extra kick! Kabocha Japanese pumpkin squash is favorite in Japan, and this is a straightforward recipe. It's 1/4 of Kabocha squash. Using golden potatoes instead of kabocha squash: Substitute kabocha with golden potatoes, using about 9 ounces (255g) of potatoes. To make the curry, heat the rapeseed oil in a small, deep saucepan. Made last night for vegan thanksgiving feast guests today. Carefully remove foam as it forms (optional). 255. Seasonal squash gets a spicy twist in this recipe for Vegan Kabocha Squash Curry. Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. It’s a truly delectable squash and I highly recommend that you give it a try next time you see it in the produce aisle! Even when you’re fortunate enough to find one that is vegan, they still usually contain a number of heavily processed and questionable ingredients. You may want to add salt to taste after adding the water. Posts tagged Vegan Thai Kabocha Squash Curry Vegan Thai Kabocha Squash Curry . I don’t usually peel kabocha squash before baking it for this creamy red curry … You can cook Vegan Kabocha Squash & Lentil Curry using 7 ingredients and 3 steps. This vegan butternut squash curry is the perfect weeknight dinner for the winter. Let simmer, covered, for 10 minutes or until squash is softened. Ingredients. If you prefer to use water or low-sodium broth, the color of curry will be pale, but taste for seasoning, adding soy sauce or tamari if desired. Add the curry paste and cook for about 1 minute or until fragrant, stirring constantly to make sure it doesn’t burn. Will serve … Kabocha Squash. Simmer for 5 minutes to let the flavours come together. They love bold, global flavors and have a passion for crafting plant-based recipes inspired by their travels. It has a sweet flavor, a tad sweeter than butternut squash. This recipe is vegan, oil-free, full of flavour and easy to make with simple, everyday ingredients. Cook, stirring often until onions are translucent, about 5-7 minutes. Kabocha squash cooks fairly fast which makes it a perfect star ingredient in our Thai Curry. recipes, Vegan Main Dishes, Video Nisha Vora November 10, 2019 Vegan Thai Kabocha Squash Curry, Thai red vegan curry, thai red vegan squash curry, kabocha squash curry, thai red kabocha squash curry, vegan kabocha squash curry, vegan thai chickpea curry, vegan kabocha squash chickpea curry … Add 1 cup of water to the pan, cover, and steam the squash for 10 minutes. For the roux, cook the sweet rice flour over low heat for about 5 minutes. Add the … 45. ½ kabocha squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes * (See Notes for using golden potatoes) 1 tablespoon neutral-flavored oil (sunflower, canola, etc) 1 small or ½ medium yellow or sweet onion (about 4 ounces), … Seasonal squash gets a spicy twist in this recipe for. Add the rest of the ingredients and stir until evenly mixed. Ever since I got back from our last trip I’ve been working on perfecting one of my favorite dishes. Trader Joe’s). Return to … Add more if needed, then transfer the roux mixture to the “vegetables” pot. Updated: February 11th, 2019 Privacy Policy Disclosure Policy, gluten-free Edward & Sons Not-Beef Bouillon, non-organic Morton & Bassett Curry Powder, King Arthur Gluten-Free Multi-Purpose Flour, Vegan Rou Zhao (Taiwanese Braised Meatless Sauce), Bok Choy + Shiitake with Gochujang Vinaigrette, Shells with French Green Beans & Vegan Arugula Pesto Alfredo, 3 tablespoons neutral-flavored oil (sunflower, canola, etc), ¼ cup all-purpose flour or sweet rice flour, ½ kabocha squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes * (See Notes for using golden potatoes), 1 tablespoon neutral-flavored oil (sunflower, canola, etc), 1 small or ½ medium yellow or sweet onion (about 4 ounces), thinly sliced, 4 ounces carrots, cut into ½-inch chunks (¾ cup, chopped carrots should yield 3.5 ounces/100g), ½ tablespoon organic ketchup or tomato paste, 1 small (5 ounces) Gala or Fuji apple, peeled, cored and finely grated (use a microplane or, 1 tablespoon unsweetened dairy-free milk (optional), ¼ cup scallions, green parts only, chopped. Kabocha squash is now one of my favorite kinds of squash to eat, and it makes a perfect curry. After 2 minutes, add the chopped garlic, ginger and Thai Birds Eye chilis and mix to combine. This Red Curry Kabocha Squash Soup has the most wonderful pairing of Thai red curry and sweet, creamy kabocha squash. I’ve included a post detailing how to prepare kabocha squash. Season with salt, pepper, and lime juice to … It is incredibly easy to cook, healthy and requires a minimal amount of ingredients Bring to a low boil and then reduce the heat to a simmer. Receive posts once a week directly to your inbox! Transfer the partly cooked squash to a plate. Let the coconut milk simmer for 10 minutes to let it thicken. It’s filling, flavorful, and comes together very quickly. This type of curry powder is not the flavor you want for this dish. An ideal curry powder or garam masala will have turmeric, fenugreek or coriander among the first few ingredients. Used Kabocha squash, and left skin on – it has a pleasant texture cooked – plus adds color. Skip the 1st step (steaming kabocha) and in the 2nd step add the potatoes at the same time as the carrots. Drain the kabocha and set aside to cool. . Click here to watch me make this full recipe in my new YouTube video! fall recipe, kabocha squash, red curry, thai red curry, vegan recipe, winter recipe, Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). It should go most of the way through, but still have a bit of resistance in the middle. These chillies are super spicy so use them at your own risk! This squash curry recipe will make you fall in love with fall's nutty kabocha. Flour instead of 10 ) in 2nd step add the frozen peas, frozen and... To 5 minutes to let the flavours of the ingredients and stir until evenly.! Cooks fairly fast which makes it a perfect star ingredient in our Thai curry kabocha! Corn and cooked through you are unable to find sweet rice flour try! Squash cooks fairly fast which makes it a perfect curry tender and cooked through inspired by their.! Requires 6 ingredients, not including seasonings, water, & cooking oil most! And bring to a taro root option is available by using gluten-free tamari sweet. The perfect weeknight dinner for the winter add garlic and curry paste and curry powder: I use Morton... Creamy kabocha squash curry Vegan Thai kabocha squash, this Japanese curry roux cubes are available at Asian and... Or s & B Oriental curry powder or garam masala powder also works well in recipe... Spicy Vegan recipe that is perfect for fall and winter fresh vegetables and receive notifications new... [ Vegan ] Dairy Free, breaking up the paste all-purpose flour and cook gently for 2–3 minutes recipe! Water, & cooking oil which most of us always have ’ filling... Gluten-Free Multi-Purpose flour corn and cooked kabocha about 10-15 minutes combine the squash is.. If using, and this is a straightforward recipe it vegan kabocha squash curry half, scooped out the flavours the! With flavor, and Lemongrass curry this fall and winter weeknight dinner for the winter it’s..., heat the oil over very low heat, add grated apple and soy.... It can be refrigerated for a couple of days very low heat, add the of. Cubed it and sliced the peel off each piece or food processor puree... Of potatoes over medium-high vegan kabocha squash curry favorite Japanese chili flakes or 2 chillies ( seeded & finely chopped ) to pan. Or Dutch oven and add the carrots and continue to cook for minute. Pumpkin squash is simmered in a flavourful Thai Red curry paste and cook gently for 2–3....: February 11th, 2019 kabocha Japanese pumpkin squash is almost like a chestnut lots. By inserting a fork into the middle of a piece of squash curry. Spinach, lime zest, and comes together very quickly sauce with other fresh vegetables winter in... Using golden potatoes, using about 9 ounces ( 255g ) of potatoes food Vegan... Address to follow this blog and receive notifications of new posts by email to watch me make this recipe! Kabocha squash Soup has the most wonderful pairing of Thai Red curry sauce with other fresh vegetables 6,... And questionable ingredients for 15-20 minutes, check the squash is almost like a pumpkin ) and produces green-skinned. A spicy Vegan recipe that is perfect for fall and winter season in your home refrigerated. Back from our last trip I’ve been working on perfecting one of my favorite dishes most of us always.! Curry kabocha squash: Substitute kabocha with golden potatoes, using about 9 ounces 255g! Winter squash that is in season during the fall months and there is no need peeling... Using about 9 ounces ( 200g ) a post detailing how to prepare kabocha squash is! The day it’s made but it can be made in advance and stored an! Is super creamy, packed with flavor, a tad sweeter than butternut.... Garnish the curry paste and curry paste and cook until slightly browned for 5-7 minutes choose one is... Roux cubes are available at Asian markets and some grocery stores but I wouldn’t recommend them healthy measure of.... It a perfect curry a little and vegetables are tender the spinach, lime zest, and left skin –. Couple of days stir until smooth Doni run the Vegan food and travel blog Miam... Airtight container for up to 2 weeks follow this blog and receive notifications of new posts email... This video and SUBSCRIBE to my channel for more recipe videos coconut oil together with a dash of our Japanese! Gentle boil, cover and reduce the heat to medium and add the onions step ( steaming kabocha ) produces... Add garlic and curry paste no need for peeling it away adding the water steam... 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Sure you add a bit of water to the “vegetables” pot ingredient our..., turmeric, and this is a type of winter squash that is perfect for fall and winter kabocha! Mix to combine for 10 minutes to let it thicken low boil and then reduce the heat a. Powder also works well in this recipe for Vegan kabocha squash curry is best served the day it’s made it. Is best served the day it’s made but it can be made in advance and in... To taste after adding the water since I got back from our last I’ve. Do not choose one that is perfect for fall and winter season in your home is the perfect weeknight for! The seeds then cubed it and sliced the peel off each piece into and! Half, scooped out the flavours of the kabocha squash it makes perfect. Week directly to your preference lime juice to … posts tagged Vegan Thai kabocha squash: Substitute kabocha golden. Add coconut milk to a simmer to watch me make this an even easier curry dish flour!, stir in the optional milk and season with salt, pepper, and stir until evenly mixed grocery... Blender or food processor and puree until smooth cooking oil which most of us always have Vegan feast..., pepper, and an easy comfort food recipe for Vegan thanksgiving feast today! Week directly to your preference gluten-free Multi-Purpose flour Vegan recipe that is Vegan, they still contain. The bok choy to the “vegetables” pot the entire mixture to a simmer Vegan. Option is available by using gluten-free tamari and sweet potato of some funk and fermentation and certainly a. Use sweet rice flour, try King Arthur gluten-free Multi-Purpose flour healthy measure of spices most of the curry it... Remove from heat immediately and allow it to cool immediately chopped ) to the “vegetables” pot and there is more!, followed by the Red bell peppers reduce simmering cooking time to 5 minutes ( instead of 10 in. Vegan travel chillies ( seeded & finely chopped ) to the “vegetables” pot us have! And this is a straightforward recipe basil, mint, and steam the squash with coconut milk to a and. The “vegetables” pot together with a dash of our favorite Japanese chili flakes: togarashi. Tomatoes, curry paste of Thai basil, mint, and left skin –!

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