‘Tis the season for pumpkin everything – pies, lattes, breads, and pies. Here’s a recipe with a savory twist on everyone’s favorite gourd, a kabocha squash and sweet potato red curry. I was introduced to this recipe via Blue Apron, a meal delivery service that sends you all the fresh ingredients you need to make a scrumptious meal for two, a few weeks ago and it was so nice I made it twice!
Slightly modified from Blue Apron
2 tbs olive oil
6 cloves garlic, finely diced
2 stalks lemongrass, finely dice the soft white core of the stalk
1 cubanelle pepper, finely diced
1 kabocha squash, cubed
2 sweet potatoes, cubed
1 red onion
3 tbs red curry paste
1 can coconut milk
1 Bunch Cilantro
1 Bunch Mint
Will you look at that pumpkin/kabocha squash!
The beauty of how I made this recipe this time is that it’s pretty set it and forget it! I made it in a crock pot. Start by simmering your garlic, lemongrass, pepper, and onion in your crock pot on high heat until their soft and growingly translucent.
Add your squash and sweet potatoes and cook until their soft.
Then add your coconut milk and curry paste and let your curry simmer until fragrant and ready to serve. I let mine hang in the crock pot for a few hours before serving over scoops of brown rice and garnished with cilantro, mint, and limes!
Add a little spice to your life this decorative gourd season!