Luscious, thick, and satisfying, this tasty gluten free curry with vegetables can be made vegan by swapping the chicken broth for vegetable broth and skipping the yogurt.
Kabocha Squash Curry
Hope for leftovers of this light, lively gluten free curry with Thai flavors— it’s just as good the next day.
- 3 tablespoons coconut oil or grapeseed oil
- 1 onion thinly sliced
- 4 cloves garlic minced
- 2- inch piece fresh ginger peeled and grated
- 2 1⁄2 tablespoons gluten-free Thai red curry paste
- 1 teaspoon ground turmeric
- 1⁄4 teaspoon cayenne pepper
- 1 kabocha squash halved, seeded, and cut into 1-inch pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (13.5-ounce) can coconut milk
- 2 cups gluten-free chicken stock
- Kosher salt
- 1⁄2 cup chopped cilantro plus more for garnish
- 3 cups cooked hot jasmine rice optional
- Labneh or Greek-style yogurt for serving (optional)
- Lime wedges for serving (optional)
Heat the oil in a large heavy pot or Dutch oven. Add the onion and sauté until it starts to brown, about 5 minutes. Add the garlic and ginger and cook for 2 minutes. Stir in the curry paste, turmeric, and cayenne and cook for 1 minute. Add the kabocha and chickpeas and stir to coat. Pour in the coconut milk, chicken stock, and season with salt. Bring to a boil, then simmer, stirring occasionally, until the squash is very tender and the sauce is slightly thickened, 20 to 25 minutes. If the curry is thin, turn the heat up and reduce some of the liquid; if it’s dry, add a little more chicken stock or water, stir, and cover. Stir in the chopped cilantro.
Spoon some of the rice and curry into individual bowls. Garnish each with a spoonful of labneh, a lime wedge, and a sprinkle of cilantro and serve.
Recipe: Olivia Mack Anderson
Photography: Paul Strabbing