Say you ate just a little more than your rightful share last week. And say you’re feeling like it may be sticking to your belly/thighs/rear end just a little longer than it ought to. You may be in need of Kobacha Curry recovery.
Look, you simply cannot go from eating all that luscious, sweet, gooey, rich food to surviving on carrot sticks. Actually, what I mean is that I can’t. That buttery pecan tart with sea salt still lingers in my head…I can practically taste it…crunchy…sweet caramel…that tiny hint of salt…
No. Stop! I need transitional food. Something to take me from the glories of all that indulgence to a place other than a food dungeon where my inner food spirit stands shackled to melba toast walls. I need to eat dishes that taste rich and savory and sweet and gloriously fattening. I want something that tastes like a million bucks calories, but acts like a mere penny’s worth.
I found it: this meatless coconut curry, made with creamy kabocha squash, truly tastes like I’m going to wear it– but acts like a culinary goody-two shoes. It is sweet and savory and salty and a little spicy. It is a miracle– and my waistline could use a good miracle right now.
Coconut Curry Kabocha
Other squash may also be used, but it is best with kobacha, which lends a unique creaminess to the dish.
1 tablespoon canola oil
1 tablespoon minced ginger
1 cup chopped onion
1 red pepper, cut in 1/2-inch dice
3 ½- pound kabocha squash, peeled and cut in 1-inch chunks
3 cups coconut water
2 tablespoons lime juice
2 tablespoons lite soy sauce
2 teaspoons red curry paste (or more, to taste)
1 teaspoon sugar
½ teaspoon salt
2 cups cauliflower florets
1 15-ounce can low sodium chickpeas, drained and rinsed
2 teaspoons cornstarch
15-ounce can lite coconut milk
- Heat the oil in a Dutch oven over medium high; add the ginger, onion and red pepper and cook until softened, about 3-4 minutes. Add the squash, coconut water, lime juice, soy sauce, curry paste, sugar and salt; bring to a boil and immediately reduce heat to simmer. Cover and simmer until squash is just fork tender, about 18-20 minutes.
- Uncover and add the cauliflower and chickpeas; cook until cauliflower is fork tender, about 12 minutes. Combine the cornstarch with 1 tablespoon of the coconut milk; add the remaining coconut milk to the pan and cook 3 minutes; stir in the cornstarch, bring to a boil and cook 1 minute.
Makes 4 servings
Nutrition for each serving: 319 calories, 14 g fat, 6 g saturated fat, 8.5 g protein, 44 g carbohydrates, 8 g fiber, 751 mg sodium
this was so yummy!
Looks good, and since I have a butternut squash half hanging out in my fridge I think I’ll use that. Just need to get some coconut water and I’m ready to roll. BTW, most grocery stores in the Baltimore area don’t have Kabocha squash, but I noticed on my recent trip to Dallas that many of the grocery stores there had it. Strange?
That is surprising…I wonder if the specialty stores like Whole Foods and Trader Joe’s near you have it.
The Whole food stores in the Baltimore area are tiny and have limited goods, but Trader Joe’s might have it. Thanks!
Having said that, I did not mean to deter you from making it with butternut squash…it was just that I was wondering if Kabocha would be available in specialty rather than regular grocery stores.
I’m not a huge cauliflower fan..would broccoli be an adequate substituent?
Amy- Yes, you can use broccoli. I will tell you, though, the cauliflower in this dish truly does not taste like the cauliflower we all grew up on (the cauliflower that smells and tastes like cabbage).But again, broccoli would make a fine– and pretty– substitute.
Can’t wait to try this one. Looks perfect!
Wow, Ed, that is high praise coming from you, thank you!