Kabocha squash, or Japanese pumpkin as it is also known, has become one of my favourite squash varieties to cook with! It's velvety texture and chestnut-like taste is so comforting for the colder fall and winter months. This kabocha squash curry uses simple pantry spices to provide all the extra flavour.
No curry paste needed
Filled with velvety chunks of kabocha squash
Creamy coconut based sauce
Dairy-free and ready in 40 minutes
Fresh Ingredients For This Curry Recipe
If you are new to cooking with kabocha squash you can jump to my Simple Roasted Kabocha Squash recipe for some more details on this Japanese pumpkin.
I use a small kabocha squash for this recipe which means it is a great recipe to try if you are new to cooking with kabocha squash. A smaller kabocha squash tends to weigh about 2-3 pounds but the larger squash can weigh around 5 pounds. With this recipe you don't have to commit to a higher priced large squash and you won't be sacrificing on flavour!
In addition to the squash, I fill this recipe out with:
- Bell pepper
- Cooked chickpeas
- And spinach
I tend to use frozen chickpeas that I have cooked from scratch and have waiting in the freezer for quick meals. Chickpeas are a great, inexpensive, protein source to have on hand.
Feel free to use any of your favourite veggies in this curry. I often swap out the spinach for bok choy and add snow peas or any other veggies I need to clean out of my fridge.
Pantry Items
The base of this curry is:
- Coconut milk
- And vegetable broth
Which makes it dairy-free and super creamy. Another cost saving tip is to use homemade vegetable broth made from your frozen veggie scraps. This simple practice helps get more from the veggies you buy and it keeps a few extra dollars in your pocket.
Finally, the spices for this kabocha squash curry are:
- Curry powder
- A pinch of nutmeg and cinnamon
- Chili garlic sauce (or fresh thai red chillies/hot sauce of choice)
- Tamari or soy sauce
- Nutritional yeast (for depth of flavour)
- And a dash of maple syrup for sweetness (can use a pinch of sugar instead)
Many kabocha squash recipes call for a curry paste so I wanted to create a recipe that could utilize the spices in your pantry instead. If chili garlic sauce, tamari, or nutritional yeast are new to you - my Pantry Tips page can give you all you need to know about these flavour boosters and why they are always part of my pantry.
How To Make Kabocha Squash Curry
Start by roasting your squash. Wash and dry the skin of the squash well because you can keep it on for this recipe! The peels of vegetables are usually packed with nutrients so it's great to keep the peel on where you can.
While the squash is in the oven you can start cooking the rest of the curry and any side dishes you'd like. I usually serve this curry with mixed brown & wild rice but soba noodles or a roasted vegetable like broccoli would also be great options.
To make the curry:
- Saute the onion and garlic.
- Add the bell pepper, then the chickpeas, and dry spices.
- Next; add the coconut milk, tamari, and chili garlic sauce.
- Once those are heated through, add vegetable broth and the roasted squash.
- Cook the curry for another 5 minutes to combine all the flavours.
- Finish by adding the nutritional yeast, maple syrup, and spinach.
Recipe Cost For Kabocha Squash Curry
This curry recipe serves 4 and costs us approximately: CAD $10.45. That's just over $2.60/serving using my homemade vegetable broth and chickpeas cooked from scratch.
Using store-bought vegetable broth and canned chickpeas would bring this recipe to just under $14 dollars or roughly $3.40/serving.
I love that this curry feels like a dish I could get from a restaurant but can be so much more cost effective to make at home.
Let me know in the comments below if you try this kabocha squash curry recipe and what veggies you add to it.
If you do have a green curry paste you love, try swapping the acorn squash in my Fall Thai Green Curry with kabocha squash!
Print
Kabocha Squash Coconut Curry Simple To Spice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A kabocha squash curry without curry paste. Make this coconut based curry with velvety kabocha squash and simple pantry spices.
Ingredients
- 1 small kabocha squash (about 3 cups cubed)*
- ½ tsp olive oil
- Salt & pepper to taste
- ½ small onion, chopped
- 1 clove garlic, minced
- 1 orange bell pepper, sliced*
- 1 ½ cup cooked chickpeas (cook from scratch for extra savings)
- 2 tsp curry powder
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- 400 ml full fat coconut milk (can use lite if preferred)
- 2 tbsp tamari (or soy sauce)
- ½ tsp chili garlic sauce (or up to ½ thai red chili/hot sauce of choice)
- 2 cups vegetable broth (homemade for extra savings)
- 1 tbsp nutritional yeast
- ½ tbsp maple syrup (or use a pinch of cane sugar)
- 2 cups spinach, packed*
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- To roast kabocha squash, preheat your oven to 400 F. Wash and dry the skin of the squash since it will be left on for this recipe. Slice the squash in half lengthwise from stem to base. Remove the seeds and stringy membrane. Slice the squash into 1 - 1.5 inch half moon slices and then cube. Toss the cubes in a drizzle of olive oil and sprinkle with salt and pepper. Spread on a baking sheet lined with parchment paper and roast for 20 minutes, flipping halfway through. *For more detailed instruction visit my Simple Roasted Kabocha Squash recipe.
- To make the curry, heat a deep saute pan with a drizzle of oil or broth over medium low heat. Saute the onion and garlic for 1-2 minutes until the onion is softened and garlic fragrant. Sprinkle with salt and pepper (you can continue seasoning with a little bit of salt and pepper as you add new ingredients if desired).
- Add sliced bell pepper and cook 2-3 minutes until slightly softened.
- Add chickpeas (feel free to use frozen beans). Stir and cook for 1 minute.
- Add curry powder, nutmeg, and cinnamon. Cook for 1 minute, stirring with the other ingredients.
- Stir in coconut milk, tamari, chili garlic sauce and raise the heat slightly to allow the liquid to lightly boil. Reduce the heat to a simmer.
- Add the vegetable broth and the squash. Return the liquid to a low boil, reduce to a simmer, and heat through for another 5 minutes.
- Stir in nutritional yeast, maple syrup and spinach to finish. Remove from the heat.
- Serve with brown rice, soba noodles, or roasted vegetables like broccoli. Store leftovers separate from rice or noodles so the sauce isn’t absorbed. Leftovers keep well, refrigerated in an air-tight container, for up to 3 days.
Notes
Approximate Cost: CAD $10.45 using homemade vegetable broth and chickpeas cooked from scratch. $13.55 using store-bought vegetable broth and canned chickpeas.
You can roast the seeds of the kabocha squash and use them to garnish the dish. I find kabocha squash seeds tougher to chew than most squash seeds. If seeds tend to be tough on your digestion, I would avoid them but otherwise you can give them a try! Roast the cleaned and dried seeds alongside the squash for the last 10-15 minutes of the roasting time. I tend to lightly toss them in olive oil, salt, and pepper.
Feel free to use any of your favourite vegetables in this curry. I often swap out the spinach for bok choy and add snow peas or any other vegetables I need to clean out of my fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Various
- Cuisine: Thai Inspired
Maria
Sooo yummy!! Thank you. I will share this awesome recipe with many
Kathryn Alexandre
That's so great to hear! Thank you for trying it and for sharing! The star rating really helps out our site too so thank you for taking the time to leave a comment and rate the recipe!
Carrie
Absolutely delicious. Made it exactly as the recipe called, down to the 1/2 brown rice, 1/2 wild rice accompaniment and it was perfect. Kids loved it too. Will definitely be on repeat in our house.
Kathryn Alexandre
Oh wow! You went a step above (I just buy a brown/wild rice mix)! Thank you so much for trying this recipe and for letting me know you all loved it. I'm so glad to hear it will be a repeat in your house and thank you very much for giving the recipe stars! This means so much.
Jennifer
Wow! The flavors are amazing. My 11 year old child loves it - only the chickpeas and the sauce. I loved the kabocha and the sauce. I would definitely add more coconut milk, broth & spices for more sauce.
Also, my child said it could use some chicken. LOL There goes my attempt for plant based meals!
Kathryn Alexandre
Hahaha well we’re so glad you both liked it and you have ideas for how you’ll tweak it next time! Thank you so much for trying it and letting us know it was a hit!
Magda
Simple to do and so so good! Love it!
Kathryn Alexandre
Wonderful! I'm so glad you loved it Magda. Thank you so much for trying it and taking the time to come back and leave a 5 star review!