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Kabocha Squash Thai Red Curry

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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.
Course Mains & Entrees
Cuisine Thai
Keyword curry, kabocha squash, red curry, squash, thai
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 8 servings
Calories 735
Author Laurie McNamara

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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