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Kabocha is my favorite squash/pumpkin. Serve this as a vegetarian main dish with rice or add some meat to it. It can also be a great side dish to replace your potatoes when eating red meat. Me and hubby like it, not really the kids.
Ingredients
- 1 tablespoon sesame oil
- 3 cups cubed kabocha (Japanese winter squash)
- 1 yellow onion, sliced
- ½ (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
Directions
Step 1
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.
Cook’s Notes:
You can add the browned meat of your choice with the coconut milk.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 92 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat5g | 25% |
| Sodium161mg | 7% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C7mg | 35% |
| Calcium23mg | 2% |
| Iron1mg | 6% |
| Potassium107mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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