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Curried Kabocha

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Crystal Loman

"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."
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35 m servings 92 cals
Original recipe yields 8 servings (4 cups)

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  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; 7 g fat; 7.3 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 161 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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