Guest Blogger Megan Calipari – Earthly Provisions
I'm Megan. I'm a professionally trained pastry chef, recipe developer, outdoor enthusiast and animal lover. See all recipes by Megan
Kabocha Squash 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!
Serves 4 to 6 | Prep time: 20 mins | Cooking time: 25 mins
INGREDIENTS
- 1 small onion, cut in half & sliced
- 1 small Japanese eggplant, cubed (or zucchini)
- 1/2 medium Kabocha squash (Japanese pumpkin), seeds removed, cubed about 4-5 cups
- 1 can coconut milk
- 3/4 cup water
- 5 Tbsp vegan Thai red curry paste
- 2 tsp low sodium soy sauce or tamari
- 3 cups broccoli florets
- 1 1/2 cups green beans, trimmed & cut
- 1 small red bell pepper (capsicum), sliced
- 1 Tbsp lime juice
METHOD
- In a large, deep skillet or dutch oven (that has a lid) over medium heat, sauté onion until lightly browned. About 3-4 minutes.
- 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.
- 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.
- Add the lime juice and stir to distribute.
- Serve with rice or quinoa and a sprinkle of cilantro if you wish.
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