-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
A comforting and spiced Kabocha squash curry, perfect for a cozy meal. The flavors meld beautifully, offering a delightful vegan dish.
Ingredients
- 1 medium kabocha squash, peeled and cubed
- 1 large onion, diced
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup vegetable broth
- Salt to taste
- Cilantro for garnish
- Cooked rice for serving
Steps:
- Prepare the kabocha squash by peeling, removing the seeds, and cutting it into cubes.
- In a large pot, sauté the onion, garlic, and ginger until soft.
- Add the tomatoes and cook until they break down.
- Stir in the curry powder, turmeric, and cumin, cooking for a minute until fragrant.
- Add the kabocha squash, coconut milk, and vegetable broth. Bring to a simmer and cook until the squash is tender.
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