Kabocha Squach Red Curry

This is a big veggie curry so use what you like and leave out what you don't like. If you can't find Japanese eggplant (the long and skinny kind), use zucchini in its place. But don't use Italian eggplant. Carrots, celery, baby corn edamame, mushrooms + cauliflower are great here, too!


  • 1 Small Onion, cut in half and sliced
  • 1 Small Japanese Eggplant, Cubed or zucchini
  • 1/2 medium Kabocha Squash, seeds removed, cubed about 4-5 cups
  • 1 Can Coconut Milk
  • 3/4 Cup Water
  • 5 Tbsp Thai Taste Red Curry Paste See above if using a different brand!
  • 2 tsp Lower Sodium Soy Sauce or tamari
  • 3 Cups Broccoli Florets
  • 1 1/2 Cups Green Beans, trimmed and cut
  • 1 Small Red Bell Pepper, Sliced
  • 1 Tbsp Lime Juice


  1. In a large, deep skillet or dutch oven (that has a lid) over medium heat, saute onion until lightly browned. About 3-4 minutes.
  2. Add eggplant and kabocha to the pan, and then add coconut milk, water, curry paste and soy sauce. Bring to a simmer, then reduce heat to low and cover. Simmer until the kabocha can be pierced with a fork but still has a little resistance in the center. About 7-10 minutes.
  3. Add broccoli, green beans and bell pepper to the pan and stir to incorporate. Return the lid and simmer until the vegetables are tender stirring occasionally. About 5-7 minutes longer.
  4. Add the lime juice and stir to distribute.
  5. Serve with rice or quinoa and a sprinkle of cilantro if you wish.


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Guest Blogger Megan Calipari

I'm Megan. I'm a professionally trained pastry chef, recipe developer, outdoor enthusiast and animal lover. See all recipes by Megan

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