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.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
4 cups


  • 1 tablespoon sesame oil

  • 3 cups cubed kabocha (Japanese winter squash)

  • 1 yellow onion, sliced

  • ½ (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


  1. 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.

Cook's 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.

Nutrition Facts (per serving)

92 Calories
7g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 92
% Daily Value *
Total Fat 7g 9%
Saturated Fat 5g 25%
Sodium 161mg 7%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 1g
Vitamin C 7mg 35%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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