February 27, 2019
What’s better than cozying up with a bowl of curry goodness that warms you from the inside. I’m a sucker for curries and stews during the winter. This one Pot Kabocha Squash and Tempeh Curry are one of my favourite lazy winter day recipes. This is a vegan dish but feel free to swap out the tempeh for any other protein source!
The star ingredient of this dish is Kabocha squash. Also known as Japanese pumpkin, it’s a type of winter squash with a satisfyingly sweet flavour. A single cup has 70% of your daily recommended requirement of beta-carotene, which your body converts to Vitamin A – an antioxidant and important vitamin for keeping your eyes healthy, promoting tissue repair, and support of overall immune system activity.
Kabocha Squash and Tempeh Curry
Ingredients
- 1 Package Original or Indonesian Spiced Tempeh
- 1 Medium Kabocha Squash, chopped into 1” cubes
- 1 Can Organic Coconut Milk ( I like to use full fat but this recipe works with light coconut milk as well)
- 1 Medium Yellow Onion, chopped
- 1 Large Carrot, chopped
- 1 Red Pepper, chopped
- 3 Cloves of Garlic, crushed minced
- 1 Red Chili, optional
- 2 Tbsp Red Curry Paste
- 3 Tbsp Liquid Aminos
- 1 Tbsp Coconut Oil
- Salt to taste
- 1/2 Cup Water
Instructions
- In a large pot, add coconut oil and red curry paste saute for 1 min.
- Add onions and garlic, saute for 2 mins or until fragrant.
- Add in red peppers, carrots, squash, coconut milk, red chilli, and water.
- Cover pot and bring to a boil.
- Add in tempeh, turn down and let simmer for 25-30 mins or until squash is soft
- Eat as is or over quinoa or brown rice
Tip: This meal is freezer friendly so make a big batch, portion out servings, and freeze!
