Kabocha holds its shape in a simmering sauce and turns silky and sweet, which makes it perfect for curry. This one pot dinner comes together in about 40 minutes.
Prep: 15 minutes | Cook: 25 minutes | Serves: 4 to 6
Ingredients
- 1/2 Kabocha squash, seeded and cut into 1 inch cubes (skin on or peeled)
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons curry paste or 2 tablespoons curry powder
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable stock
- 1 can (15 oz) chickpeas, drained
- 2 handfuls baby spinach
- Juice of 1 lime
- Salt to taste, cilantro and rice for serving
Instructions
- Heat the oil in a large pan over medium heat and cook the onion 5 minutes.
- Add the garlic, ginger and curry paste and stir for 1 minute until fragrant.
- Add the Kabocha, coconut milk and stock. Bring to a simmer.
- Cover and cook 15 minutes, until the squash is just tender.
- Stir in the chickpeas and cook 5 minutes more, then fold in the spinach until wilted.
- Finish with lime juice and salt. Serve over rice with fresh cilantro.
Farm Tip
The skin of Kabocha is edible and softens as it cooks. Leaving it on saves time and adds color and nutrients.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
