Kabocha Squash Thai Red Curry
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.
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 FOR SERVING: 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.
Serving: 1 g | Calories: 735 kcal | Carbohydrates: 112 g | Protein: 16 g | Fat: 26 g | Saturated Fat: 14 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 8 mg | Sodium: 220 mg | Potassium: 788 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 3560 IU | Vitamin C: 14 mg | Calcium: 106 mg | Iron: 4 mg