MoFo #15: Kabocha Curry

18 Oct

I love Sunset Magazine.  They have so many cool travel and cooking ideas!  Sadly, although most of their recipes are pretty healthy, they rely on a lot of meat and dairy.  Imagine my surprise, and glee, when they featured a vegan pumpkin curry recipe!

Well, I tried the recipe and I found it had potential but was a bit bland for my tastes.  I made some changes, which I’ll include below.

I used kabocha, my new favorite variety of pumpkin.  It’s sweet, a little sweeter than butternut squash, but the thing I love the most about kabocha is its texture – sort of like a silky, firmer sweet potato.

I started by sauteeing up chopped kabocha, which took about 30 min to brown.  I thought I took a pic of it at the end but I guess I didn’t.  It was really pretty!


I also browned an onion, set half aside for garnish and added 3 minced serrano peppers, crushed cumin seeds, bay leaves, turmeric, and a cinnamon stick to the remaining onion.  I added the onion and the spices to the squash, along with 2 cans of coconut milk (recipe calls for 1 can) and 1 cup water and I simmered the mix until the squash was soft (about 15 min). I wasn’t happy with the taste after reducing everything down so I added 1/2 tsp cinnamon, 1/2 tsp Chinese 5-spice, 2 tsp brown sugar, and more salt. My version was a little more liquid-y than the magazine recipe so that I would have more sauce for the rice!


We served the curry over brown rice and topped it with the remaining carmelized onions. With a little soy yogurt and sriracha on the side, this was a really great dish! It even got the boyfriend’s approval!



9 Responses to “MoFo #15: Kabocha Curry”

  1. Carrie October 18, 2011 at 6:51 pm #

    Yum!! I love kabocha so much!

  2. Niru October 19, 2011 at 11:34 am #

    Looks delicious. I am planning to make something similar with the butternut squash in my fridge!

  3. jessy October 19, 2011 at 11:35 am #

    Kabocha is my favorite of the squashes and i’m feeling pretty silly never to have thought to use it in a curry before. your dish looks awesome!!!

  4. Rande October 22, 2011 at 6:25 pm #

    Kabocha is my absolute favorite squash, I HAVE to try this!

  5. Jackie @ Vegan Yack Attack! October 23, 2011 at 2:19 pm #

    I ABSOLUTELY need to make this!

  6. Emily October 23, 2011 at 7:27 pm #

    Just a few hours ago I was leafing through my latest Sunset and was thinking about making this recipe with kabocha! Smart vegans think alike, I suppose.
    Thanks for paving the way!


  1. I’m Goin’ Broooown… | VeganMoFo - October 22, 2011

    […] are few things I love more than a good curry.  When I stumbled upon Hot Vegan Chick…peas!  kabocha curry, I just about […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: