This Kabocha Squash Thai Red Curry is so warm and comforting! In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Serve over jasmine rice with chopped roasted peanuts, cilantro, pomegranate seeds and a wedge (or two) of lime for a satisfying meatless meal! Serves 8 in about an hour.
Since bringing Finn home, cooking/blogging during the day has been my biggest challenge. We go for a long walk mid morning with the hope to tire him out so he will take a long nap and I can cook. During this time the TV is on to help drown out the noise I make because his crate is in our foyer and not too far from where I work. After my morning shows, I switch it over to the Food Network and yesterday (Monday) The Kitchen was on and I just so happened to catch Geoffrey Zakarian making the most mouthwatering squash red curry.
In it, kabocha (not to be confused with kombucha – the beverage) squash simmered with carrot and onions in a creamy coconut based sauce. I could literally smell and taste it through the screen that’s how delicious it looked. I had to make it.
The next morning I ran to the store and found everything I needed to make it. I changed some of the recipe around, like adding chickpeas for protein and played around with some of the quantities, because that’s what us food-obsessed people do! We can’t leave well enough alone. However this squash Thai red curry is beyond incredible.
The perfect comforting meatless meal.
To Make This Kabocha Squash Thai Red Curry You Will Need:
- kabocha squash
- garbanzo beans or chickpeas
- thai red curry paste
- tamarind paste
- chicken or vegetable stock
- coconut milk (full fat)
- baby spinach
- fish sauce
- plus garnishes like: chopped peanuts, cilantro, pomegranate seeds and lime wedges.
To start this magic pot of deliciousness off right, add 2 tablespoons unsalted butter into a dutch oven. Heat on medium, stir occasionally until the butter turns golden and is fragrant and toasty brown. NOT burnt (;
Next add in 1 medium diced yellow onion and 1 diced large carrot with a pinch of kosher salt. Stir and cook for about 5 to 8 minutes.
Next, add in 1 (15 ounce) can chickpeas, 4 to 5 cups peeled, seeded and diced kabocha squash, 4 minced cloves of garlic and 2 tablespoons minced fresh ginger.
Stir and cook for 5 minutes.
Next, add in 3 tablespoons red curry paste and 1 tablespoon tamarind paste. Stir and cook for 2 minutes.
Pour in 1 cup low-sodium chicken stock plus 2 cups full fat coconut milk. Stir, bring to a bubble and simmer uncovered for 45 minutes.
The squash and carrots should be fork tender and the golden sauce thick and luscious.
Reduce the heat to low and stir in 2 large handfuls of baby spinach and 1 to 2 tablespoons fish sauce. Taste and season with 1-1/2 to 2 teaspoons kosher salt and some freshly ground black pepper.
Spoon jasmine rice into bowls and top with the kombocha squash Thai red curry. Garnish with finely chopped peanuts, minced cilantro and pomegranate seeds with a wedge or two of lime.
The flavors of this dish! OMG!
And meat who? I promise, you won’t miss it in this Kabocha Squash Thai Red Curry recipe. Between the chickpeas and hunks of squash, spinach and the sauce soaked rice. So flavorful and EASY! Prepare to fall in love.
Love curry? Try my Thai Red Curry Beef
Kabocha Squash Thai Red Curry
- 2 tablespoons unsalted butter
- 1 medium yellow onion, 1/2-inch dice
- 1 large carrot, 1/2-inch dice
- 1 pinch kosher salt, plus more to taste
- 5 cups kabocha squash, peeled and cut 1-inch cubes
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 3 tablespoons red curry paste
- 1 tablespoon tamarind paste
- 2 cups coconut milk, full fat
- 1 cup low-sodium chicken stock
- 2 (generous) handfuls baby spinach
- 1 tablespoons fish sauce, plus more or use less to taste
- 4 cups (cooked) jasmine rice
- 1 cup peanuts, finely chopped, for serving
- 1/2 cup cilantro, chopped, for serving
- 1/2 cup pomegranate arils, for serving
- lime wedges, for serving
- In a dutch oven, melt the butter. Stir ocassionally until golden and browned.
- Add in the diced carrots and onion with a pinch of salt. Stir and cook 5 minutes.
- Then add in squash, chickpeas, garlic and ginger. Stir and cook an additional 5 minutes.
- Measure and add in the red curry paste and tamarind paste, stir and cook for 2 minutes.
- Pour in the stock and coconut oil, stir to combine. Bring to a bubble and simmer on medium-low for 45 minutes.
- Stir in the baby spinach and desired amount o ffish sauce. Taste and season with kosher salt and black pepper to preference. I used 2 teaspoons kosher salt.
- Divide jasmine rice among bowls and top with curry.
- Garnish with peanuts, pomegranate arils, cilantro and wedges of lime.
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