It’s autumn and pumpkin season is here. Although some may only use this plump gourd as a harvest or Halloween decoration, pumpkin is scrumptious and nutritious food. It’s rich in Vitamin A, C, Lutein, Zeaxanthin and is high in antioxidants. It’s also calorically low for its nutritional value. But, it’s biggest attribute is that it’s a tasty food that can be added to so many recipes. An enormous amount of sweet and savory pumpkin recipes are available online, but if you’re looking for healthier options, check out the Kabocha Pumpkin Curry recipe.
Kabocha Pumpkin Curry
Kabocha, also known as Japanese or winter squash, is one of my favorite vegetables. It’s one of those underappreciated gourds that is so versatile. It can be roasted in the oven, added to soups, included in casseroles, combined with cereals and oatmeal, made into desserts, dressings, and other delectable dishes. Here is a tasty Kabocha Pumpkin Curry recipe from Fresh ‘n Lean that could be served during the holiday season.
KABOCHA PUMPKIN CURRY with Spinach
- 2 tbsp olive oil
- 1 large yellow onion diced
- 3 garlic cloves minced or crushed
- 2 cm fresh ginger minced
- 2 tbsp yellow curry paste
- 200 mL full-fat coconut milk
- 600 g (half) of kabocha pumpkin skin on, seeds removed, cut into cubes
- 100 g spinach leaves
- For serving: roasted pumpkin seeds, chopped fresh coriander, lime wedges
- Heat olive in a large, deep pan. Add onions, garlic and ginger, cook for about 3 minutes or until onion becomes translucent. Stir frequently.
- Add yellow curry paste and coconut milk. Stir until well combined and bring to a simmer.
- Add kabocha pumpkin, cover the pan with a lid and let simmer over low/medium heat for 20 minutes.
- Remove from heat and stir in spinach leaves.
- Serve hot with wild or red rice, topped with pumpkin seeds, chopped coriander and a drizzle of lime juice.
Having a tasty and hearty meal made with kabocha lifts the spirit and warms the soul.