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

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!

SHOP INGREDIENTS