Kabocha Curry Recipe

Time45m

Serves4

Curry sauce, miso granola, candied orange peel, mint

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Ingredients

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1
Prepare the Kabocha
Cut the kabocha squash in half, remove seeds, and scoop out the flesh. Cut into bite-sized pieces.
2
Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add minced garlic and ginger, sauté until fragrant (about 2 minutes).
3
Cook the Kabocha
Add the kabocha pieces to the pot, stirring to coat with the garlic and ginger. Cook for about 5 minutes.
4
Add Broth and Coconut Milk
Pour in the vegetable broth and coconut milk. Stir in the curry powder, salt, and pepper. Bring to a boil.
5
Simmer
Reduce heat to low, cover, and let simmer for 20-25 minutes, or until kabocha is tender.
6
Blend the Curry
Use an immersion blender to puree the curry until smooth. Alternatively, carefully transfer to a blender.
7
Serve
Serve the kabocha curry in bowls, topped with miso granola and candied orange peel. Garnish with fresh mint.