1/1 Photo of Kabocha Madras Curry
2 hrs 15 mins
1 hr 30 mins
This is my take on an Indian-style Madras curry, using Kabocha squash instead of meat. While I'm certainly no vegetarian, this dish contains no meat, and depending on your outlook, may suit your meat foibles.
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Units: US | Metric
- 1Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
- 2Use a vegetable peeler and peel the skin.
- 3Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
- 4Dice the squash into bite-sized cubes.
- 5Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
- 6Pre-heat oven to 350 degrees F.
- 7Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
- 8Dice one medium onion into medium-sized pieces.
- 9Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
- 10Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
- 11Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack.
- 12Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
- 13Add in onions, ginger, chilies, and garlic.
- 14Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
- 15Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
- 16Keep stirring so the cubes get coated with the curry powder.
- 17Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
- 18Stir that goodness up but don't let it overheat.
- 19Add in 1/4 cup of flaked coconut, preferably unsweetened.
- 20Cook the whole mess for a couple of minutes, and dinner is ready.
- 21Serve over rice and enjoy.
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Nutritional Facts for Kabocha Madras Curry
Serving Size: 1 (191 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 161.6
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 4.5 g
- Cholesterol 15.9 mg
- Sodium 366.9 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 2.0 g
- Sugars 10.1 g
- Protein 5.6 g
The following items or measurements are not included: