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Kabocha Squash Curry (vegan & gluten-free!)

Total Time: Less than 1 hour

Yield: enough for two hungry people


  • 1 small kabocha squash - peeled and cubed

  • 2 small onions - cut into strips

  • 2 bell peppers - cut into strips

  • 2 inches ginger - grated

  • 4 cloves garlic - minced

  • 2 red chili peppers - stem and seeds remove, cut finely

  • 2 tablespoons coconut oil

  • 3 tablespoons curry paste

  • 1 can coconut milk - I used a can that was 13.5 oz

  • 3 tablespoons sugar

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1 tablespoon tamari sauce


  1. Prepare all ingredients and have them ready because this recipe comes together quickly! Measure out everything and chop all the veggies. Cook your rice so you can eat your curry right away.

  2. Heat the coconut oil in a large pan on medium heat. Use a pan that’s deep enough to hold all the ingredients.

  3. Add the onions, garlic, chili peppers, and ginger to the pan and saute for 2 minutes. Stir regularly.

  4. Add the bell peppers and curry paste. Continue to cook and stir for two minutes.

  5. Add the kabocha squash cubes and continue to cook and stir for two minutes.

  6. Add the coconut milk, sugar, turmeric, salt, and tamari. Stir.

  7. Bring contents to a simmer and then lower heat to low. Cover the pan with a lid and let simmer for 10 minutes.

  8. Serve and enjoy!

This curry is so dang delicious! My original plan was to make this curry and then somehow combine it with a pizza but after I tried the curry I decided I better not ruin it by experimenting further. I’ll save that pizza idea for another time. I highly suggest measuring out all your ingredients before you turn on the heat. The steps for this recipe go by quickly and you don’t want to overcook anything accidentally by rummaging through your kitchen. To prepare the kabocha squash I cut it in half, scooped out the seedy center, and then very carefully used a knife to cut the skin off. Kabocha is in season right now so you can find this wonderful squash pretty much anywhere. I get mine from the farm that I work for and I’ve seen that a few other vendors at the market also grow kabocha squash. I left one on my counter for about 6 months once and it was still fine when I used it so just buy this squash already! It’s so tasty. I hope you all enjoy this dish! <3

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