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Kabocha Squash Curry

  1. Home
  2. Kabocha Squash Curry
  • 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
    • User Review:
      0
    • User Rating:
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    Kabocha Squash Curry

    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:

    1. Prepare the kabocha squash by peeling, removing the seeds, and cutting it into cubes.
    2. In a large pot, sauté the onion, garlic, and ginger until soft.
    3. Add the tomatoes and cook until they break down.
    4. Stir in the curry powder, turmeric, and cumin, cooking for a minute until fragrant.
    5. Add the kabocha squash, coconut milk, and vegetable broth. Bring to a simmer and cook until the squash is tender.

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    Vegor “The scientist”

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