Vegetarian food doesn’t have to be boring, and I’m here to prove it to you! Â Forget about eating like a bunny, there’s so much you can do with vegetarian cuisine, as long as you’re willing to be creative. Â Kabocha squash happens to be one of my favorite type of squash, these green, squat little gourds are so sweet and velvety. Â That sweetness pairs beautifully with the flavors of Thai massaman curry paste and coconut milk. Â The result? A delicious, complex Thai-inspired curry dish that will make you forget you’re eating vegetarian.
1 tablespoon avocado oil (or coconut oil)
4-5 cups kabocha squash, peeled and cubed
1 medium onion, diced
4 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
2 cups water
2 heaping tablespoons Massaman curry paste (recommended: Maesri)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 15 oz can coconut milk
2 15 oz cans of chickpeas, drained and rinsed
Peel and chop your Kabocha squash into 1 inch chunks.
I love Massaman curry, if you’ve never tried it, put it on your bucket list, now! Â My favorite curry paste brand to use is Maesri, and this one is vegetarian. Â I usually find it at my local Asian supermarket. Â Make sure the one you’re using doesn’t contain fish or shrimp.
In a large pot, heat a pan to medium heat, and add your oil. Â Saute the onions, garlic and ginger for 3-5 minutes, until fragrant.
Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes. Â Stir to combine, then cover and cook for 15-20 minutes, until the squash is tender.
Remove the pot from the heat, then use an immersion blender to puree the squash.
Stir in the coconut milk…
…and the chickpeas. Â Season the whole thing with salt, and you’re done!
Serve over basmati rice, and garnish with fresh cilantro.
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Kabocha Squash and Chickpea Curry
Ingredients
- 1 tablespoon avocado oil or coconut oil
- 4-5 cups kabocha squash peeled and cubed
- 1 medium onion diced
- 4 garlic cloves peeled and minced
- 1 tablespoon fresh ginger minced
- 2 cups water
- 2 heaping tablespoons Massaman curry paste recommended: Maesri
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1 15 oz can coconut milk
- 2 15 oz cans of chickpeas drained and rinsed
Instructions
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Peel and chop your Kabocha squash into 1 inch chunks.
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In a large pot, heat a pan to medium heat, and add your oil. Saute the onions, garlic and ginger for 3-5 minutes, until fragrant.
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Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes. Stir to combine, then cover and cook for 15-20 minutes, until the squash is tender.
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Remove the pot from the heat, then use an immersion blender to puree the squash.
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Stir in the coconut milk and the chickpeas.
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Season the whole thing with salt, and you're done!
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Serve over basmati rice, and garnish with fresh cilantro.
Recipe Notes
My favorite curry paste brand to use is Maesri, and this one is vegetarian. I usually find it at my local Asian supermarket. Make sure the one you're using doesn't contain fish or shrimp.
2 Responses
Very tasty recipe! Thank you!
Glad you liked it! One of my fave vegetarian dishes, especially during the fall season.