Log in

…

Log in

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: Fri, 25 Sep 2026 09:00:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

66

Moderate

Glycemic Load

98

High

Nutrition per serving

Calories500.7 kcal (25%)

Total Fat35.7 g (51%)

Carbs37.7 g (14%)

Sugars11.6 g (13%)

Protein11.8 g (24%)

Sodium835.8 mg (42%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

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

↑Support creators by visiting their site 😊

Notes

2 liked

0 disliked

Delicious

Easy

Moist

One-dish

Faith Forman· 11 months ago

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.

You may also like

Samsung Food Recipes Asian Dinner