Complete Your Pantry
Kabocha Squash Curry
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
Kabocha Squash Curry
SERVES
TIME
4
20 mins
INGREDIENTS
- 3 small shallots, thinly sliced
- ½ lb. (226g) kabocha squash, cut into 2-inch cubes
- 6-8 oz. (~200g) pork belly, thinly sliced (optional)
- 1 Homiah Malaysian Red Curry Spice Kit (1 pack has 2 kits)
- 1 cup (240ml) coconut milk
- 3/4 cup (180ml) water
- 2 tsp (10ml) fish sauce (optional)
- 1.5 lb. (680g) cooked egg noodles, or another noodle of your choice
- 2-3 makrut lime leaves or 1 stalk scallions, thinly sliced, to garnish
METHOD
- In a dutch oven or pot, add the Homiah Malaysian Red Curry Spice Kit and stir fry for a minute on medium heat. Add in the shallots and stir fry for a further 2-3 minutes. Then, add in coconut milk, water, and fish sauce. Finally, add in the chopped kabocha squash and pork belly, and mix.
- Bring this to a boil, then turn the heat down to low and simmer for 15 minutes or until the squash is fork tender but mushy.
- When done, ladle the curry over noodles, stir to mix, then garnish with the sliced makrut lime leaves. Enjoy!
