Kabocha Squash Thai Curry
Have you ever cooked kabocha squash? Most people are familiar with butternut squash or acorn squash, but this is one of the lesser known squash varieties that is worth trying if you can find it! We picked one up at our local farmer’s market and made this tasty veggie curry. Kabocha squash is similar to butternut (which you can use in this recipe as well) with a little less carbs and a smooth and delicious flavor.
Kabocha squash is high in beta-carotene, vitamin A (70% of daily value!), fiber, iron and vitamin C. This curry also calls for ginger, which enhances the flavor of the squash and, among many health benefits, supports the immune system and is anti-inflammatory (perfect for cold season). This recipe also calls for garlic and onion, which might also help combat infection and strengthen the immune system. Last but not least, this recipe is topped with basil, which has potent compounds that help fight inflammation and infection.
Based on nutrition alone, this would be a great recipe to try in the Fall or Winter to ward off illness or as a savory meal to make for your loved one when ill. Once you try it though, I don’t think you will need a reason!
1 small kabocha squash peeled and diced in 1 inch pieces
1 large yellow onion, diced
3 garlic cloves, minced
1 inch piece of ginger, minced
2 green bell peppers, chopped
2 tablespoons of coconut aminos garlic sauce (or tamari)
1 tablespoon of green curry paste for mild kid-friendly curry (more to taste!)
juice from 2 limes
1 cup of broth
1 cup of fresh basil sliced in ribbons for topping
Skin kabocha squash (I cut it off with a knife instead of using a peeler because the skin is thick) and dice in 1 inch cubes
Brown onions, garlic and ginger in your instant pot using the sauté button (or stove top if slow cooking)
Add in all ingredients and cook on manual for 25 minutes (or 3 hours on high for slow cooker).