Gotcha a kabocha? Hurry for this curry!

For some strange reason I have resisted using store bought curry paste and have always just used my own spices at home. Recently I decided to try both a yellow and a red curry paste from our local Asian market and it has taken my love of home made curry to a whole new level. What was my resistance?! A few weeks back I was scrolling social media and noticed a food blogger who had shared a Kabocha squash curry so I decided to try my own and this deliciously rich red curry was born! With the added nutrition of squash along with the anti-inflammatory spices like turmeric and ginger, this coconut red curry is packed full of goodness. If you don’t like the heat of a red curry, take it down a notch with a yellow. This curry is also versatile in that you can pick and choose what to add in once your broth is ready. I also managed to sprout the seeds of the kabocha squash and I have several little happy starters sitting in my kitchen waiting to be transplanted outside. I see many kabocha squashes in my future! 

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  Gluten free
• 
  Dairy free
• 
  Nut free
• 
  Refined sugar free
• 
  Vegan/vegetarian

ingredients:

The broth:

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  2 tbsp coconut oil, or preferred cooking oil such as olive oil, butter, ghee or avocado oil
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  2 medium white/yellow onions, coarsely chopped
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  1 tbsp ginger-root, grated
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  1 tbsp turmeric root, grated
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  3-4 garlic cloves, minced
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  2 cups soup stock, (veggie or chicken)
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  1 can full fat coconut milk
  
• about 2 cups cooked kabocha squash, approximately 1 medium sized squash (see note)
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  2 1/2-3 tbsp of your fave curry paste, either red or yellow. Red is spicier, yellow milder and more rounded with a lemongrass flavour. Adjust according to directions of paste.

Add in options:

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  Pre-cook your favourite veggies, either roasting, steaming or sautéing, such as potatoes, cauliflower, broccoli, asparagus, coloured peppers, snow peas, zucchini, green beans, bok choy, greens such as spinach or kale, yams, cabbage, carrots etc
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  Add protein such as tofu, chickpeas, edamame, cooked shredded chicken, cooked prawns, cooked sliced pork loin
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  Pre-cooked grains such as brown rice or quinoa
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  Top with cilantro, mung beans, cashews, peanuts, pea shoots, etc

Directions:

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  Heat oil in soup pot on medium and add onions, stir often, keep covered and let cook about 10 minutes.
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  Add garlic, ginger and turmeric, turn down if sticking to the bottom of the pot. Cook another 2-3 minutes.
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  Add a little more oil or water if sticking as not to burn.
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  Add soup stock, coconut milk, squash and curry paste and bring to a medium temperature. Do not bring to a boil. Let flavors simmer about 30 minutes.
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  Use a high power blender or immersion blender to blend broth completely until creamy.
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  Prepare all other add ins of your choice and when ready to serve throw it all together.
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  You can make the broth ahead of time by a few days or keep it in the freezer for future quick throw together curry meals.

* Note: To cook squash, cut in half, deseed and place on parchment lined baking sheet face down. Cook in oven for about 45 minutes. Depending on size of squash this is only an estimate. Check for tenderness with a fork to be cooked through. Let cool before scooping squash from outer skin for use.