Curried Kabocha

Ingredients and Weight:

• Kabocha squash (Japanese pumpkin) - 2 lbs, peeled and cubed
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Curry powder - 2 tablespoons
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)
• Coconut milk - 1 can (13.5 oz)
• Vegetable broth - 1 cup
• Salt and black pepper - to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Heat a large pot or Dutch oven over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic, ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.
4. Add the kabocha squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender.
5. Season with salt and black pepper to taste.
6. Serve the Curried Kabocha over rice or your favorite grain.

Nutritional Information:

• Calories: 175 per serving
• Fat: 7g
• Carbohydrates: 25g
• Protein: 3g
• Fiber: 3g
• Vitamins and Minerals: Vitamin A, Vitamin C, Potassium

Dish Characteristics:

• Warm and comforting dish with a slightly sweet and spicy curry flavor.
• Soft and tender kabocha squash with a creamy curry sauce.
• Suitable for American taste buds and easy to prepare.

User Comments:

• "This Curried Kabocha is absolutely delicious! The curry flavors are perfectly balanced, and the squash is cooked to perfection."
• "I love the creamy texture of this dish. It's so comforting and flavorful."
• "I'm not usually a big fan of squash, but I really enjoyed this. The curry sauce makes it so tasty."
• "This is a great weeknight meal. It's quick and easy to make, and it's a crowd-pleaser."
• "I love the vibrant color of this dish. It's so appetizing!"

Special Precautions and Tips:

• If you can't find kabocha squash, you can substitute another variety of winter squash, such as butternut squash or acorn squash.
• To make the dish vegan, use a dairy-free coconut milk.
• If you want a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
• Serve with a side of naan bread or roti for dipping.