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