Kabocha Squash in Thai Curry
Recipe type: Dinner
Cuisine: Indian
  • For the curry:
  • - 2 Tbsp. olive oil
  • - 1 cup chopped celery
  • - 1 cup chopped carrots
  • - 1 cup chopped onion
  • - ¼ cup chopped and peeled ginger
  • - 4 large garlic cloves, chopped
  • - 3 Tbsp. Thai Red Curry Paste
  • - 4 cups chicken broth
  • - 1 cup coconut milk (I used the box kind because the canned coconut milk tends to be more sugary and higher in calories for my liking)
  • - 1 bell pepper diced
  • - 1 small kombucha squash diced
  • - ½ yellow onion diced
  • - chopped cilantro for garnish
  1. For the Curry:
  2. Preheat the oven to 425. Heat the oil in a heavy bottomed pot over medium-low heat. Add carrots, celery, ginger, and garlic. Cook, stirring occasionally until vegetables are fragrant and softened.
  3. Increase heat to medium high. Add the curry and cook until caramelized 2-3 minutes. Add chicken broth. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes.
  4. Strain curry through a fine mesh strainer. Discard vegetables. Return liquid to the same pot; add coconut milk, bell pepper, and onion. Cook over medium heat until vegetables are tender, 8-10 minutes.
  5. Meanwhile, bake the kombucha squash on a baking sheet until tender (probably about 15-20 minutes).
  6. Add squash to the curry.
  7. Serve over brown rice or quinoa.
Recipe by mash makes at http://www.lefork.com/2012/11/12/kombucha-squash-in-thai-curry/