Kabocha Curry

Creamy, comforting, and full of spices that will warm your heart, this Kabocha Squash & Chickpea Curry brings together the natural sweetness of kabocha with hearty chickpeas in a rich coconut milk base. It’s a nourishing, plant-based dish perfect for cozy nights or easy meal prep, inspired by the simple, hearty curries commonly enjoyed in Hawaiian plate lunches and around family diner tables.

Prep: 20 mins Cook: 25 min Total: 45 mins Yields: 4 servings

Ingredients:

• 1 small kabocha squash (about 2 lbs), seeds removed, skin on or peeled, cut into 1-inch cubes

• 1 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 1 tbsp curry powder (or 2 tsp garam masala + 1 tsp turmeric)

• 1 tsp ground cumin

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 (13.5 oz) can full-fat coconut milk

• 1/2–1 cup vegetable broth or water (adjust for desired thickness)

• 1 tbsp coconut aminos

• Salt and pepper, to taste

• Juice of 1/2 lime (optional, for brightness)

• 2 cups baby spinach

Instructions:

1. Cut kabocha in half, scoop out seeds, and dice into chunks. The skin is edible when cooked, but you can peel if preferred.

2. Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (5–7 minutes). Add garlic and ginger, cook for 1–2 minutes until fragrant.

3. Stir in curry powder (or spice blend), cooking for 30 seconds to bloom the spices. Add kabocha squash and chickpeas. Stir to coat.

4. Pour in coconut milk and 1/2 cup broth or water. Add coconut aminos. Bring to a simmer, cover, and cook for 20–25 minutes, or until squash is fork-tender. Stir occasionally and add more liquid if needed.

5. Stir in spinach and cook until wilted.

6. Squeeze in lime juice and adjust seasoning to taste.

7. Spoon over steamed jasmine or brown rice, or enjoy with naan or flatbread. Garnish with herbs and a sprinkle of chili flakes if desired. Enjoy!