Kabocha Squash Curry

October 17, 2013

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: This is not your mother's curry.

Kabocha Squash Curry on Foodr52

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While few of us are total strangers to curry, I’d wager that many of us are accustomed to ordering in when the craving hits. I’ll speak for myself, anyway: it really wasn’t until I went vegan, and began exploring more global cuisines, that I realized how easy and delicious it can be to make curry at home. A little good curry paste and an assortment of favorite vegetables and legumes is all it takes.

I love this curry because it features two of my favorite ingredients: kabocha squash and tofu. Kabocha (also known as Japanese pumpkin) has a dense, almost creamy texture that’s quite unique, as well as an irresistible, deep orange hue. Preparing kabocha can be a pain, but once you’ve got it opened and chopped, you’ll be so glad you chose to use it over more conventional squashes.

More: You can even put kabocha squash on salad! Get Gena's recipe here.

Meanwhile, if you’re a tofu hater, this recipe may be the one that changes your mind. The complaint most commonly lodged against tofu is that it’s tasteless. This can be true, but once you’ve prepared tofu like this -- simmered gently in a fragrant, spicy broth -- you’ll find it hard to believe that you ever regarded it as bland. 

Kobucha Squash and Tofu Curry on Food52

Kabocha Squash and Tofu Curry

Serves 4

1 white or yellow onion, chopped
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons red curry paste
1 tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple syrup)
2/3 cup vegetable broth
One 14- or 15-ounce can coconut milk
1 tablespoon soy sauce or tamari
1 green or red bell pepper, chopped
1 pound kabocha squash (Japanese pumpkin), peeled and cut into 1 1/2-inch chunks (about half of a large squash, or 1 small)
1 pound extra-firm tofu
1 to 2 tablespoons lime juice
1/3 cup cilantro, chopped
Lime wedges, for serving

See the full recipe (and save and print it) here.

Photos by James Ransom.

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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  • Gena Hamshaw
    Gena Hamshaw
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Laurie January 3, 2018
I'm sorry Gena but I think there is a mistake with the 3 tablespoons of red curry paste. I had to throw the entire meal out as it was so hot, we couldn't even eat one bite - and I am a liberal user of cayenne, chili flakes and curry on a regular basis. I think even 3 teaspoons would be too much and I love hot food. BEWARE PEOPLE - if using Thai Kitchen Red Curry Paste, you will set your house on fire with 3 tablespoons - I would recommend 1 tsp and go from there, testing for your own tastes.
Christine October 17, 2013
Is regular squash ok for this recipe
Gena H. October 17, 2013
Yes, you can use butternut, acorn -- even sweet potatoes ought to work!