Creamy Thai Kabocha Curry
This vibrant Thai-inspired curry is luxuriously creamy and packed with warm flavors, making it the ultimate comfort food for cool days. By blending roasted kabocha squash into the base, the dish achieves a rich, velvety texture without needing heavy cream. Infused with aromatic ginger, garlic, and red curry paste, and bulked up with hearty chickpeas, this meal is as nourishing as it is indulgent.
Instructions
- 1
Preheat oven to 400°F (205°C). Halve the kabocha (1), remove seeds, brush with coconut oil (0.5 tbsp), and season with salt (0.25 tsp) and black pepper (0.25 tsp). Roast flesh-side down on a lined tray for 45 minutes until very tender.
- 2
Scoop the tender flesh out of the skin. Blend the flesh with vegetable broth (0.5 cup) until a silky smooth puree forms.
- 3
Heat coconut oil (1 tbsp) in a Dutch oven over medium-high. Sauté onion (1) and carrots (2) for 8 minutes until tender and lightly browned.
- 4
Stir in garlic (4 clove), ginger (2 inch), bird's eye chili (1.5), thai red curry paste (0.25 cup), and ground turmeric (1 tsp). Cook for 2 minutes, stirring constantly to prevent burning.
- 5
Whisk in the squash puree, reduced fat coconut milk (1 can), gluten free tamari (1 tbsp), white miso paste (1 tbsp), maple syrup (1 tbsp), and chickpeas (2 can). Simmer for 20 minutes until thickened and creamy.
- 6
Remove from heat and stir in lime juice (1.5 tbsp) and cilantro (0.5 cup). Serve warm over white rice (3 cup).
Nutrition Facts
Per portion