- 1 tablespoon sesame oil
- 3 cups cubed kabocha (Japanese winter squash)
- 1 yellow onion, sliced
- 1/2 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 1 pinch brown sugar, or to taste
- salt to taste
- Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
04/17/2018
recipepes.com
Curried Kabocha, recipe
PT15M
PT1H
5
455 calories
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