Kabocha Squash Curry

Method

20 min prep · 40 min cook

1. Prepare the kabocha squash by peeling, removing the seeds, and cutting it into cubes.

2. In a large pot, sauté the onion, garlic, and ginger until soft.

3. Add the tomatoes and cook until they break down.

4. Stir in the curry powder, turmeric, and cumin, cooking for a minute until fragrant.

5. Add the kabocha squash, coconut milk, and vegetable broth. Bring to a simmer and cook until the squash is tender.

Courses: Dinner

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