Kabocha Madras Curry

READY IN: 2hrs 15mins
YIELD: 4 bowls




  • Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
  • Use a vegetable peeler and peel the skin.
  • Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
  • Dice the squash into bite-sized cubes.
  • Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
  • Pre-heat oven to 350 degrees F.
  • Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
  • Dice one medium onion into medium-sized pieces.
  • Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
  • Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
  • Carefully 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.
  • Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
  • Add in onions, ginger, chilies, and garlic.
  • Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
  • Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
  • Keep stirring so the cubes get coated with the curry powder.
  • Turn 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.
  • Stir that goodness up but don't let it overheat.
  • Add in 1/4 cup of flaked coconut, preferably unsweetened.
  • Cook the whole mess for a couple of minutes, and dinner is ready.
  • Serve over rice and enjoy.