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In the realm of vegetable-based curries, kabocha curries know no beat. (According to us, at least.) Maybe it’s the sentimentality around squash season, or a haunted tug from the leftover squashes of Halloween, but when we slipped some chopped kabocha squashes into our curries, it added a layer of sultry sweetness that paired incredibly well with the warm, cumin-y spices.
Make a big batch of this, and you’ll have a go-to lifesaver of a meal on busy weeknights. Heat it up and scoop spoonfuls of it over rice or noodles, top it with some chopped scallions or makrut lime leaves, and you’ll have a quick, heartwarming meal to nourish your soul on the cold, wintry days ahead!
- Recipe by Jen Toy
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