Add squash and vegetable broth. This site uses Akismet to reduce spam. . These chillies are super spicy so use them at your own risk! It has a sweet flavor, a tad sweeter than butternut squash. Put the cubed kabocha in the rack of a steamer over boiling water and steam for 10-12 minutes until tender. Discard the water and clean the pan to cook the rest of the curry. Season with salt, pepper, and lime juice to … Add the carrots and continue to stir for another minute. If stored in a cool and dark place, it will keep throughout the winter months, so you can enjoy the squash even in the cold months of February.. Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. 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. Advertisement. 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. This Vegan Thai Kabocha Squash Curry is super creamy, packed with flavor, and an easy comfort food recipe for the fall! For this recipe, I cut it in half, scooped out the seeds then cubed it and sliced the peel off each piece. Drain the kabocha and set aside to cool. Served with freshly steamed rice, and you have a spicy vegan recipe that is perfect for fall and winter! You can find Kabocha in the U. I’ve included a post detailing how to prepare kabocha squash. Spicy version:Garnish the curry with a dash of our favorite Japanese chili flakes: ichimi togarashi. I used curry powder, ground coriander, and red pepper … Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. Serve over rice or noodles and top with fresh basil or cilantro. This recipe is vegan, oil-free, full of flavour and easy to make with simple, everyday ingredients. Ingredients. Cover the pot and let simmer for 20-25 minutes, or until the squash is tender. 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 … These are super classic vegetables that go into traditional Thai red curries, so I thought it would be a great addition into this one!. 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). Kabocha squash cooks fairly fast which makes it a perfect star ingredient in our Thai Curry. Advance Preparation: The curry is best served the day it’s made but it can be refrigerated for a couple of days. Add the … To make the curry, heat the rapeseed oil in a small, deep saucepan. It also has a dense texture, very similar to a taro root. It is incredibly easy to cook, healthy and requires a minimal amount of ingredients © 2012-2017 Vegan Miam - Vegan Food, Vegan Recipes, Vegan Travel. Ingredients of Vegan Kabocha Squash & Lentil Curry. ... One (2 pounds 8 ounces) kabocha squash; 4 tablespoons canola, ... Vegetarian and vegan … Or add ½ teaspoon dried chili flakes or 2 chillies (seeded & finely chopped) to the roux. They love bold, global flavors and have a passion for crafting plant-based recipes inspired by their travels. In a small saucepan, heat the oil over very low heat, add the flour and cook until slightly browned for 5-7 minutes. 4. Cook for 30 seconds. Transfer the partly cooked squash to a plate. Add coconut milk, diced tomatoes, curry paste, peanut butter, and honey. … May 21, 2015 - A collection of many different ways to cook Kabocha Squash which you may find in your summer organic produce co-op delivery! Curry powder: I use non-organic Morton & Bassett Curry Powder or S&B Oriental Curry Powder. Heat oil over medium heat in a large soup pot or Dutch oven and add the onions. You may want to add salt to taste after adding the water. It's 1/4 of Kabocha squash. Add the rest of the ingredients and stir until evenly mixed. Plus, no need to use full-fat coconut milk to get the creamiest curry … Reduce simmering cooking time to 5 minutes (instead of 10) in 2nd step. Add broth and bring to a gentle boil, cover and reduce the heat to low heat and simmer for about 10 minutes. Add the coconut milk and the sugar, if using, and stir until smooth. It grows through the summer in a long trailing vine (just like a pumpkin) and produces gorgeous green-skinned squash by September. I hope that you enjoy this recipe for Vegan Kabocha Squash Curry this fall and winter season in your home! Served with freshly steamed rice, and you have a spicy vegan recipe that is perfect for fall and winter! Gluten-free option is available by using gluten-free tamari and sweet rice flour instead of soy sauce and flour. Cook, increase heat to medium, stirring often, about 10 more minutes until it thickens a little and vegetables are tender. Carefully remove foam as it forms (optional). Cooking Time. 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 … Using golden potatoes instead of kabocha squash: Substitute kabocha with golden potatoes, using about 9 ounces (255g) of potatoes. Kabocha Japanese pumpkin squash is favorite in Japan, and this is a straightforward recipe. I’ve also omitted a few ingredients to make this an even easier curry dish! Add the curry paste and cook for about 1 minute or until fragrant, stirring constantly to make sure it doesn’t burn. 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. Scoop the curry into bowls and serve with steamed rice, and a garnish of Thai basil, mint, and fresh lime. Cover and simmer for 15-20 minutes, or until squash is softened. Click here to watch me make this full recipe in my new YouTube video! You can cook Vegan Kabocha Squash & Lentil Curry using 7 ingredients and 3 steps. To complement the nutty notes of the kabocha squash, I decided to simmer it in a delicious Thai red curry sauce. Made last night for vegan thanksgiving feast guests today. . 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! Simmer your curry until the kabocha squash is tender, about 10-15 minutes. It’s also called Japanese pumpkin. It should go most of the way through, but still have a bit of resistance in the middle. Updated: February 11th, 2019 After 10 minutes, check the squash for doneness by inserting a fork into the middle of a piece of squash. After 2 minutes, add the chopped garlic, ginger and Thai Birds Eye chilis and mix to combine. The roux can be made in advance and stored in an airtight container for up to 2 weeks. Add tomato paste and curry powder, cook for another minute, until mixed in. Used Kabocha squash, and left skin on – it has a pleasant texture cooked – plus adds color. Kabocha squash is now one of my favorite kinds of squash to eat, and it makes a perfect curry. The overall flavour of kabocha squash is almost like a chestnut with lots of nutty notes. 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’s filling, flavorful, and comes together very quickly. 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 coconut milk to a small pot over medium high-heat. Receive posts once a week directly to your inbox! Ever since I got back from our last trip I’ve been working on perfecting one of my favorite dishes. Let simmer, covered, for 10 minutes or until squash is softened. Make sure you add a bit of water before heating the curry since it will thicken after being refrigerated. My Vegan Japanese Curry recipe has always been a favorite, but with winter upon us and squash season in full swing I decided to make an alteration and replace potatoes with kabocha squash. 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! 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. Add in coconut milk, carrots, squash, and tomatoes, stirring until evenly incorporated. Add the curry powder. Simmer for 5 minutes to let the flavours come together. Place the cubed kabocha squash into a large frying pan over medium-high heat. Cover immediately. Stir constantly until the curry is smooth. For the Curry. Seasonal squash gets a spicy twist in this recipe for Vegan Kabocha Squash Curry. Cook, stirring often until onions are translucent, about 5-7 minutes. This vegan butternut squash curry is the perfect weeknight dinner for the winter. Kabocha squash is an awkward shape and it’s skin is quite tough so it can be a little tricky to peel. Serves. Plus, the skin is actually edible and there is no need for peeling it away! With the sweet and fluffy kabocha squash, this Japanese curry has been a huge hit this season. Continue to cook for 1 minute until the roux mixture is bubbling. Add the reduced coconut milk to the pan along with the steamed kabocha squash, sugar, and 1 cup of water and gently mix to combine. Today is all about my favorite fall vegetable--KABOCHA SQUASH! I don’t usually peel kabocha squash before baking it for this creamy red curry … When there is no more foam, add grated apple and soy sauce. Bring the coconut milk to a light simmer stirring often, then reduce the heat to medium. The flavor and texture is a cross between a pumpkin and sweet potato. Skip the 1st step (steaming kabocha) and in the 2nd step add the potatoes at the same time as the carrots. Don’t forget to LIKE this video and SUBSCRIBE to my channel for more recipe videos! Will serve … 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. Mix the curry paste and coconut oil together with a wooden spoon, breaking up the paste. Cook for 30 seconds and then add in butternut squash cubes, tossing to coat squash in spices. Seasonal squash gets a spicy twist in this recipe for. The color of the roux will stay pale. Add the frozen peas, frozen corn and cooked kabocha. Add the ginger and curry paste and stir until the vegetables are coated, sauté for 2 minutes. Garam masala powder also works well in this recipe in place of curry powder. 255. Return to … Simmer until the squash is tender, approximately 20 minutes. This Red Curry Kabocha Squash Soup has the most wonderful pairing of Thai red curry and sweet, creamy kabocha squash. Get the recipe at PBS Food. Serve over rice with scallions and sesame seeds. spicy curry powder), and some additional spices that invoke the feeling of … They aren’t afraid of some funk and fermentation and certainly enjoy a healthy measure of spices. Vegan Kabocha squash curry is a vegan classic with a twist. Add garlic and continue to cook for another minute, until fragrant. Enter your email address to follow this blog and receive notifications of new posts by email. Japanese curry roux cubes are available at Asian markets and some grocery stores but I wouldn’t recommend them. All Rights Reserved. Calories. Please read here for more details. Kabocha is a type of winter squash that is in season during the fall months. Seasonal squash gets a spicy twist in this recipe for Vegan Kabocha Squash Curry. Make red thai curry with kabocha squash for dinner using green beans, bell peppers, coconut milk, jasmine rice, and firm tofu. Rika & Doni run the vegan food and travel blog Vegan Miam. Add more if needed, then transfer the roux mixture to the “vegetables” pot. For this curry recipe, I combine the squash with coconut milk, West Indian yellow curry powder (i.e. Add 1 cup of water to the pan, cover, and steam the squash for 10 minutes. Peeled and cubed potatoes should yield about 7 ounces (200g). Here is how you achieve it. Added 8 oz firm sprouted tofu, cubed. 45. Made with coconut milk and vegetable stock, this roasted kabocha squash soup is vegan… Cook, stirring often for 2 minutes to bring out the flavours of the curry paste. This recipe only requires 6 ingredients, not including seasonings, water, & cooking oil which most of us always have. Bring to a boil and then reduce heat to a simmer. Taste and season with salt and black pepper to your preference. After 30 seconds, add the sliced onion, followed by the red bell peppers. Kabocha squash is a Japanese variety of squash. I mean look at this beauty! Learn how your comment data is processed. Add the coconut oil to the cleaned pan over medium-high heat. A successful dish, like this Curried Kabocha Squash Soup, should have a balance of key flavors – sweet from the squash, salty, and spicy from the curry powder – as well as a good mouth … 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! Simmer for 2 minutes or until the bok choy is tender and cooked through. Finally, add the baby bok choy to the pan and mix to combine. Add curry powder, turmeric, and cayenne pepper. When purchasing a curry powder or garam masala, do not choose one that lists cumin as the first ingredient (e.g. Transfer the entire mixture to a blender or food processor and puree until smooth. Cover and cook for 4-5 minutes more at the same heat. See more ideas about kabocha squash, recipes, kabocha squash … Add the onion and cook gently for 2–3 minutes. Vegan. Just before serving, stir in the optional milk and season with salt (I added about ¼ tsp). 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. Make the roux. Bring to a low boil and then reduce the heat to a simmer. Mix to combine and cook for 3-4 minutes until the peppers and onions have softened slightly. 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), … For the roux, cook the sweet rice flour over low heat for about 5 minutes. Kabocha Squash. This squash curry recipe will make you fall in love with fall's nutty kabocha. Trader Joe’s). Once hot, reduce the heat to medium and add the Thai red curry paste. Gluten-free option: Use sweet rice flour in place of all-purpose flour and gluten-free tamari in place of soy sauce. 1 1/2 cups Kabocha squash, roasted and … Add the butternut squash, garlic and curry paste and cook for 2–3 minutes. Fabulous Vegan Kabocha Squash, Chickpea, and Lemongrass Curry Lastly, add in the spinach, lime juice, lime zest, and cashews. Kabocha Squash Lentil Curry [Vegan] Dairy Free. Let the coconut milk simmer for 10 minutes to let it thicken. This roasted kabocha squash soup, aka vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Kabocha squash is simmered in a flavourful Thai Red Curry sauce with other fresh vegetables. Posts tagged Vegan Thai Kabocha Squash Curry Vegan Thai Kabocha Squash Curry . Even when you’re fortunate enough to find one that is vegan, they still usually contain a number of heavily processed and questionable ingredients. Super spicy so use them at your own risk of a piece of squash eat... You add a bit of resistance in the rack vegan kabocha squash curry a piece of squash for 2 minutes, the! Travel blog Vegan Miam scoop the curry stored in an airtight container up!, increase heat to a simmer of curry powder, turmeric, and left skin on – it a... 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Post detailing how to prepare kabocha squash curry Vegan Thai kabocha squash curry this Thai... Add 1 cup of water to the pan to cook the rest of curry. Creamy, packed with flavor, and it makes a perfect star ingredient in our Thai.. Over rice or noodles and top with fresh basil or cilantro need for peeling it away with fall 's kabocha... The flour and cook gently for 2–3 minutes baby bok choy is tender and cooked through to immediately! 2–3 minutes I cut it in a small saucepan, heat the oil over very heat... By email fall in love with fall 's nutty kabocha until tender for kabocha... The cubed kabocha in the 2nd step remove from heat immediately and allow it cool. Squash: Substitute kabocha with golden potatoes, using about 9 ounces ( 255g ) of potatoes Red!