Kabocha squash (Japanese pumpkin) is a great ingredient to cook with for the season! In this recipe, the squash is sautéed with garlic, onions, and ginger, then braised in vegetable broth and coconut milk. Chick peas, also known as garbanzo beans, add some protein which makes this dish completely vegetarian.
Makes 8 servings
Ingredients
2.5 to 3 lbs kabocha squash
2 Tbsp canola oil
1 medium onion, chopped
4 cloves fresh garlic, minced
1 Tbsp fresh ginger, peeled and minced
1/2 tsp sea salt
2 Tbsp red curry paste
2 cups vegetable broth
2 Tbsp fish sauce
1 14-oz. can chick peas (garbanzo beans), rinsed and drained
1 red bell pepper, seeded and sliced into thin strips
1 13.5-oz can unsweetened coconut milk
2 Tbsp rice flour
1/4 to 1/2 cup fresh cilantro, chopped
Directions
Slice the squash in half and scoop out the seeds. Cut the squash into 1-inch pieces. The peel is edible, so leave it on!
In a large dutch oven, heat the oil over medium heat. Sauté the onions, garlic, ginger, and salt until the onions begin to soften, about 2 minutes. Add the squash and stir to combine. Place the lid and cook for 5 minutes, stirring every minute.
Uncover the pot. Add the curry paste, stir and cook for 1 minute. Pour in the broth and the fish sauce, bring to a boil, then reduce heat to simmer for 3 minutes.
Meanwhile, sprinkle the rice flour into a small dry skillet and place it over medium high heat. Cook, stirring frequently, until the flour turns golden brown. Remove from heat.
To the dutch oven, add the chick peas and red bell pepper. Simmer for 2 more minutes.
Add the coconut milk and allow to simmer gently for 5 minutes. Do not let it boil.
Add the toasted rice flour and stir. Simmer until thickened, about 5 more minutes. Taste and season with more salt or fish sauce, if needed. Stir in the cilantro. Serve with rice.
Visuals
Look for a kabocha squash with the least blemishes on the skin.
Cut it in half.
Scoop out the seeds.
Chop it into 1-inch pieces.
Mince your garlic and ginger. Chop the onion. Slice the red bell pepper into strips.
Sauté the onions, garlic, and ginger.
Add the kabocha squash. Stir, cover, and cook for 5 minutes, stirring after each minute.
Add the red curry paste and stir.
Pour in the broth and fish sauce. Simmer, uncovered, for a few minutes.
Add the bell pepper and chick peas to the pot and simmer two more minutes.
Meanwhile, toast the rice flour in a small dry skillet over medium-high heat.
Add the coconut milk to the kabocha mixture, and gently simmer.
Once the rice flour turns a deep golden brown, add it to the kabocha. Stir until thickened.
Stir in the cilantro.
Serve with rice.
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