Kabocha Curry

The seasons are changing, which means so is the produce at the market! One of our favorites is kabocha, otherwise known as Japanese pumpkin. This recipe is from Abby Langer, a registered dietician and a fabulous source for healthy, yummy recipes. Big thanks to you, Abby for sharing your mana‘o online and helping people become healthier!

This curry is easy, quick and banging with nutrients! Kabocha is great for you and a good source of iron, Vitamins A, B and C! Kabocha is a dog favorite too, good to clean out their system. Not to mention all the other healthy goodness in the basil, lemongrass, and chickpeas! Did you know chickpeas are an excellent source of protein and fiber?

Abby’s original post lives here! Follow her too for some beautiful, foodie inspiration - @langernutrition on Instagram.

Ingredients

1¹⁄₄ cups chopped onion, 1 medium
1 large kabocha squash, about 2 cups cooked
2 19 oz cans chickpeas, rinsed and dried
1 400 ml can coconut milk
1¹⁄2 cups cilantro, chopped
1 cup fresh basil leaves, chopped
1 cup vegetable broth
¹⁄₄ cup red curry paste
3 tablespoons olive oil
1 tablespoon finely chopped lemongrass
¹⁄2 teaspoon salt
2 scallions diced (optional)
Lime juice to taste
Hot pepper to taste

Directions

1. Preheat oven to 350°F.
2. Cut the squash in half and scoop out seeds. You might want to microwave the squash for 5-10 minutes first to soften it so it cuts easily.
3. Roast squash in the oven until soft, around 50-60 minutes. Alternately, you can poke the squash a few times with a fork and cook whole, in the microwave, until soft. Then halve and scoop out the seeds.
4. Scoop the cooked flesh of the squash out into a high speed blender.
5. Add the coconut milk and blend, increasing speed gradually, until the mixture is silky smooth.
6. In a large heavy pan on medium-high heat, brown the onion in the oil.
7. Add the chickpeas and red curry paste and cook, stirring to coat the chickpeas, for about 4-5 minutes.
8. Add the squash-coconut mixture to the pan, along with the broth, lemongrass, cilantro, basil, and salt. If the mixture is too thick, use a bit more broth.
9. Cook the curry for around 20-25 minutes, stirring often, until it thickens. Add scallions and lime juice, adjusting for taste. Sprinkle with chopped hot pepper if desired.

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