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Curried Kabocha
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Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
35 minutes
35 minutes
Curried coconut kabocha squash with ginger and fish sauce: a flavorful and speedy vegetarian side dish.
Ingredients:
- 1 tablespoon sesame oil
- 3 cups cubed kabocha (Japanese winter squash)
- 1 yellow onion, sliced
- 0.5 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 1 pinch brown sugar, or to taste
- salt to taste
Instructions:
- In a large skillet over medium heat, warm sesame oil. Sauté kabocha and onion until tender and onion turns translucent, for approximately 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Simmer gently until flavors meld, around 5 minutes. Season with brown sugar and salt to taste.
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