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Kabocha Squash Curry

Kabocha Squash Curry

Hope for leftovers of this light, lively gluten free curry with Thai flavors— it’s just as good the next day.

Updated at: Thu, 11 Dec 2025 09:22:58 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

3 tablespoonscoconut oil

or grapeseed oil

2 inchfresh ginger

piece, peeled and grated

2 ½ tablespoonsThai red curry paste

1 teaspoonground turmeric

¼ teaspooncayenne pepper

1kabocha squash

halved, seeded, and cut into 1-inch pieces

1 x 15 ouncecan chickpeas

drained and rinsed

1 x 13.5 ouncecan coconut milk

2 cupsgluten-free chicken stock

½ cupcilantro

chopped, plus more for garnish

3 cupsjasmine rice

cooked hot, optional

or Greek-style yogurt, for serving, optional

for serving, optional

Instructions

View on gffmag.com

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Notes

2 liked

0 disliked

Delicious

Easy

Moist

One-dish

Faith Forman· last month

Decent, you don't have to peel kabocha squash which is a plus in terms of getting it going quickly. We added some fresh spinach at the end to make it more of a one-pot meal. Visually, the sauce ends up looking a little...slimy. However, it does not feel that way and tastes good. Next time we would do 1.5x or 2x the curry paste, otherwise very nice.

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