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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Thai Kabocha Squash Curry

    Published: Oct 2, 2014 · by Lindsey · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Thai Kabocha Squash CurryAh, curry. I could probably write sonnets about curry and how much I love it. You might love curry, too—but you don't love it the way I do. (Or maybe you do. Let's be friends and share a curry!). Thai curry paste is a staple cooking item at my house. We have an entire shelf in the fridge dedicated to curry pastes, pickles and other spicy condiments to accompany curry. I eat it several times a week, sometimes daily when possible.

    Curry is tasty especially when it's loaded up with fresh seasonal veggies. This one features kabocha, an Asian variety of winter squash, along with cauliflower, kale and tofu. Friends, you need more curry in your life and this is one you definitely want to add to your menu this week.

    Thai Kabocha Squash Curry

    Kabocha squash has a mild, sweet flavor like all winter squashes. I can usually find kabocha in my Asian market. It may be labeled as Thai or Japanese Pumpkin, Danhobak (Korean), or Fak Thong (Thai). This time of year, they are also usually available at Whole Foods and other well-stocked grocery stores. Hit up the farmers market and I'll bet you'll see them there, too. The shell or skin is a little tough, but not quite as tough as butternut squash. I typically cut the kabocha in half lengthwise and then cut and peel it like I would an apple -- into wedges, cutting away the seeds, and running the knife around the edge to separate the flesh from the shell.

    If you can't find kabocha, you can substitute banana squash, which has a very similar flavor and texture, or butternut squash. It cooks quickly and absorbs flavors really well. Its mild flavor is a good match for the spicy yellow curry, cauliflower and kale. Also, this recipe makes a lot, and that's on purpose: you're going to want leftovers. I always make curry with leftovers in mind!

    Recipe

    Thai Kabocha Squash Curry with Kale and Cauliflower

    Thai Kabocha Squash Curry

    Kabocha, cauliflower, tofu and kale simmer in Thai yellow curry sauce for a scrumptious and satisfying meal. This recipe makes a large amount, and that's intentional--because the only thing better than curry is even more curry for lunch the next day.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Course: Main Course
    Cuisine: American, Indian
    Diet: Vegetarian
    Keyword: Thai Kabocha Squash Curry, vegetarian curry recipe
    Servings: 4 -6 large servings
    Calories: 882kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tablespoon coconut oil
    • 1 large onion diced
    • 4-6 tablespoons vegetarian yellow curry paste I use Mae Ploy brand; start with less and add more as needed
    • 28 ounces light coconut milk 2 14-ounce cans
    • 1 to 2 teaspoons coconut or palm sugar optional
    • 2 cups peeled and diced kabocha squash*
    • 2 cups cauliflower florets
    • 1 14-ounce package firm tofu, drained and pressed, and cut into ¾-inch cubes
    • 4 cups chopped kale
    • Salt to taste

    For serving:

    • 3-4 cups hot cooked rice or quinoa
    • Thai basil leaves for garnish
    US Customary - Metric

    Instructions

    • Add the coconut oil to a large sauce pan or Dutch oven over medium-high heat. Heat until melted and hot, about 1 minute. Add the onion and cook, stirring constantly, until it starts to soften, 3-4 minutes. Add the curry paste and cook for about 1 minute or until fragrant, stirring constantly to make sure it doesn't burn. Add the coconut milk and the sugar, if using, and stir until smooth.
    • Add the kabocha squash and reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the kabocha is tender, about 10 minutes. Add the cauliflower and tofu. Cover again and cook, stirring once or twice, until the cauliflower is fork tender, about 5 minutes. Gently stir in the kale, being careful not to break up the tofu. Simmer uncovered until kale has wilted, about 3 minutes, then season with salt to taste.
    • Serve over rice or quinoa and garnish with Thai basil leaves, if desired.

    Notes

    *Kabocha squash may also be labeled as Thai pumpkin, Japanese pumpkin, Danhobak (Korean) or Fak Thong (Thai). You may also substitute banana squash or butternut squash.

    Nutrition

    Calories: 882kcalCarbohydrates: 138gProtein: 24gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 222mgPotassium: 881mgFiber: 5gSugar: 6gVitamin A: 9849IUVitamin C: 115mgCalcium: 318mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegetarian Posole with Pinto Beans and Poblano Peppers
    This Week's Meatless Meal Plan | 10.06.14 »

    Vegan Recipes, Vegetarian Recipes, Vegetarian Side Dishes cauliflower, curry, fall, gluten-free, kale, main dishes

    Lindsey Johnson from Cafe Johnsonia

    About Lindsey

    Lindsey Rose Johnson is a food stylist + photographer based in Boise, Idaho. She is a reformed picky eater and lover of whole foods. Lindsey blogs at CafeJohnsonia.com where she shares healthy gluten-free recipes.

    Reader Interactions

    Comments

    1. Ksenia @ At the Immigrant's Table says

      October 02, 2014 at 10:41 am

      I, too, eat curry with an alarming regularity. And mmm, I'm now excited about kabocha squash!

      Reply
    2. Abby @ The Frosted Vegan says

      October 02, 2014 at 11:58 am

      I still haven't tried kaboucha squash, but seeing this recipe makes me want to!!

      Reply
      • Lindsey Johnson says

        October 02, 2014 at 8:18 pm

        Let me know how you like it if you do!

        Reply
    3. Ordinary Blogger (Rivki Locker) says

      October 02, 2014 at 8:15 pm

      I use so much butternut and acorn squash during this season but I think I've only used kabocha once. This looks like a great way to enjoy it.

      Reply
    4. Joanne says

      October 04, 2014 at 11:22 am

      Kabocha is my absolute FAVORITE type of winter squash and I think it is especially perfect for curries. Which are also one of my favorite things to eat. Getting this on the table in the next few weeks for sure!

      Reply
    5. Kate @ Babaganosh.org says

      October 12, 2014 at 6:10 pm

      Mmm Kabocha is my favorite squash/pumpkin. It's a shame it's such a pain to cut up - it is so hard! But so worth it. This looks delicious, and what a great idea to eat quinoa with the curry instead of rice - add some protein and nutrition to a delicious meal.

      Reply
    6. ab says

      November 08, 2014 at 12:30 am

      Appreciate any advice: What is shelflife of steamed kabocha in the fridge? Is it okay to cut a little slimy mold off of it and cook it into Curry soup? It said somewhere that cooked pumpkin will last seven days in the fridge which is about how long this is…. Nice recipe can't wait to try it.

      Reply
    7. Nicole says

      January 14, 2015 at 3:58 pm

      I made this for dinner two nights ago and I FREAKING LOVED IT! It was so tasty, easy to make (well, chopping the squash required some muscle but they always do) and my partner loved it! I will definitely be adding this to my top recipes to make during the winter. And I ate all the leftovers lol Thanks so much for a great recipe!
      Nicole

      Reply
    4.50 from 2 votes (2 ratings without comment)

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