Curried Kabocha recipe

All Recipes Side Dish Vegetables Squash

Ingredients

1 tablespoon sesame oil
3 cups cubed kabocha (Japanese winter squash)
1 yellow onion, sliced
½ (14 ounce) can coconut milk
1 tablespoon fish sauce
1 tablespoon grated ginger
1 teaspoon curry powder
1 pinch brown sugar, or to taste
salt to taste

Nutrition Info

92.1 calories
carbohydrate: 7.3 g
cholesterol: : -
fat: 7 g
fiber: 1.4 g
protein: 1.4 g
saturatedFat: 4.9 g
servingSize: -
sodium: 160.7 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat sesame oil in a large skillet over medium heat. Add kabocha and onion, cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer, cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

Recipe Yield

4 cups

Recipe Note

Kabocha is my favorite squash/pumpkin. Serve this as a vegetarian main dish with rice or add some meat to it. It can also be a great side dish to replace your potatoes when eating red meat. Me and hubby like it, not really the kids.

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