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| Curried Kabocha |
"Kabocha is my favorite squash/pumpkin. Serve this as a vegetarian main dish with rice or add some meat to it. It can also be a great side dish to replace your potatoes when eating red meat. Me and hubby like it, not really the kids."
Ingredients :
- 1 tablespoon sesame oil
- 3 cups cubed kabocha (Japanese winter squash)
- 1 yellow onion, sliced
- 1/2 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 1 pinch brown sugar, or to taste
- salt to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 35M |
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- Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
Notes :
- You can add the browned meat of your choice with the coconut milk.
- You can eat it as a vegetarian or vegan main dish if you replace the fish sauce with 3 tablespoons soy sauce.
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