KABOCHA CURRY
A mild and slightly sweet curry using kabocha squash and butternut squash. Can be made with chicken or left completely vegetarian. Additional vegetables, such as sliced bell peppers and spinach are delicious additions.
Provided by Ziggy_Star
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree.
- To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize.
- Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside.
- Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more.
- Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes.
- Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally.
- Add chicken and roasted butternut squash and simmer for 10 minutes.
- Add cilantro and additional salt and pepper to taste.
- Serve with naan and/or rice.
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Michael Mungwala
[email protected]This curry is a great way to sneak in some extra vegetables for your kids. They'll love the sweet kabocha and the flavorful curry.
Quin Mexcur
[email protected]I love that this curry is made with simple, everyday ingredients. It's a great way to get a healthy and delicious meal on the table without a lot of fuss.
Praise Ehiorobo
[email protected]This curry is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Bobbi Dean
[email protected]I'm always looking for new ways to cook kabocha. This curry is a great addition to my repertoire.
Priva Mbigili
[email protected]This curry is a must-try for kabocha lovers. It's also a great way to warm up on a cold day.
Raziq Syazani
[email protected]Ibrahim Ladla
[email protected]Barbara Kissiwaa
[email protected]This curry is a great way to use up leftover kabocha. It's also a great way to get your kids to eat their vegetables.
Amahle Mdluli
[email protected]I'm so glad I found this recipe. My family loved the kabocha curry. It's now a regular in our dinner rotation.
Ajani Habeeb
[email protected]5 stars! This curry is delicious and easy to make. I love that I can use frozen kabocha, which makes it a great weeknight meal.
Sriyani Mallika
[email protected]This is one of the best curry recipes I've ever tried. The kabocha adds a unique sweetness to the curry that I really enjoyed. I will definitely be making this again.
The All Rounder
[email protected]I followed the recipe exactly and the curry turned out great! The kabocha was perfectly cooked and the curry was very flavorful. I would definitely recommend this recipe to anyone who loves Japanese food.
Tammy Boswell
[email protected]This curry is amazing! I love the combination of the sweet kabocha and the spicy curry. It's the perfect comfort food for a cold night.
Ayuub Heybe
[email protected]I'm not usually a fan of kabocha, but this curry has changed my mind. The curry is so flavorful and the kabocha is so soft and creamy. I will definitely be making this again.
abulkair Sani
[email protected]This kabocha curry is absolutely delicious! The curry is rich and flavorful, and the kabocha is perfectly soft and sweet. I love how the sweetness of the kabocha balances out the spiciness of the curry.