Coconut Curry

Updated at: Thu, 17 Aug 2023 12:14:32 GMT

Step 1

Place 1 small kabocha squash in a large pot and cover with water. Bring to a boil and cook for 5 to 7 minutes, until squash softens slightly. Drain and set aside to cool.

Step 2

Roughly dice the 8 potatoes and 8 carrots and set aside.

Step 3

When the squash is cool enough to handle, slice it in half and remove the seeds. Roughly dice the squash and return to the pot along with the carrots and potatoes. Add 2 inches of water to the pot and bring to a boil. Cover to steam, stirring occasionally. Add more water if needed. Steam until the vegetables are just cooked through.

Step 4

For the curry, warm 1 tablespoon of coconut oil in a large pot. Add the 3 diced onions and sauté over high heat until they are soft and fragrant (about 5 minutes). If needed, add water to prevent sticking.

Step 5

Add the 8 minced garlic cloves, 2 tablespoons of grated ginger, and 2 tablespoons of yellow curry powder to the onions, stirring frequently for 1 minute.

Step 6

Add the 3 cups of coconut milk, 2 teaspoons of honey, and 1 1/2 teaspoon of salt, and continue stirring.

Step 7

Add the vegetables and bring to a low simmer. Simmer for 10 to 15 minutes, until vegetables are tender. Serve the curry topped with 1/2 cup of cilantro, 1 lime juice, and red pepper, if desired.

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