Kabocha Thai Coconut Curry

Featured in Oct 2014 newsletter

By Your Market District Chefs

Serves: 6
Prep Time: 25 min.
Cook Time: 50 min.


Preheat oven to 375°F. Halve, seed and slice squash into thick wedges.

Place on a baking pan and drizzle with 1 tablespoon of oil. Toss lightly to coat and roast for about 35 minutes or until tender but not mushy; remove from oven and set aside to cool.

Remove skin from squash wedges if desired, then cut into 1-2 inch chunks; set aside.

Heat remaining oil in a large skillet over medium-high heat. Sauté shallots, garlic and red pepper for 8 minutes.

Add coconut milk, curry paste, agave, soy sauce, chickpeas and cooked squash; simmer for about 5 minutes. Remove from heat and stir in cilantro.

Serve hot garnished with additional cilantro, cashews and lime wedges. Makes 6 servings based on 1 cup per portion.

Chef’s Tip: You can substitute cooked chicken, pork or seared tofu for the chickpeas to mix things up!

Nutritional Information (Per serving):

Calories 480, Fat 24g, Sat Fat 10g, Trans Fat 0g, Cholesterol 60mg, Sodium 1040mg, Total Carbohydrate 47g, Fiber 5g, Sugars 3g, Protein 20g, Vitamin A 180% DV, Vitamin C 45% DV, Calcium 30% DV, Iron 20% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.