Make it a Meal: Kabocha Curry

Oct 03, 2023
After a long hot summer I've been dreaming of cooler weather and fall foods. For me one of my favorite fall meals is a delicious curry! - Anabel

Kabocha Curry 

Serving size: 4
prep time:


  • 1 Kabocha Squash
  • 1 small bag of purple broccoli florets  
  • 1 small/medium sized yellow onion
  • 1 clove garlic 
  • Desired spices (turmeric, cumin, cayenne, ginger, etc.) 
  • 1 can chickpeas 
  • 1 jar of Golden Coconut Curry Simmer Sauce (Brooklyn Delhi) 
  • White or brown rice 
  • Pita bread 

Optional Ingredients/Garnish: 

  • 1 lime
  • Broccoli microgreens from Valley Mill Microgreens 
  • Yogurt or Sour cream (regular or plant based) 
  • Vegetable broth to increase number of portions
  • 1 can coconut milk to increase number of portions 

Prep your ingredients: 

  • Rough chop half of a yellow onion
  • Mince 1 clove garlic 
  • Steam your kabocha squash using preferred method (no shame in microwaving) and cut into bite sized pieces once cooled. 
  • Chop broccoli florets into bite sized pieces
  • If you want rice with this dish, start steaming it before you get started on the curry! I used a rice maker for mine. 

Cooking instructions: 

  1. Bring a medium to large sauté pan over medium heat and drizzle olive oil 
  2. Once your pan is hot add yellow onion and cook down until slightly translucent and no longer crunchy 
  3. Add your minced garlic and sauté with onion
  4. Add broccoli and continue to sauté until it softens (add small amounts of vegetable broth if things are starting to burn/look too dry) 
  5. Add 1 can chickpeas, the Golden Coconut Curry simmer sauce, and your kabocha squash. 
  6. Optional** If you want to create a larger portion, add a quarter of the can of coconut milk and a bit of vegetable broth to the mix. 
  7. Stir, cover, and let simmer. 
  8. Add any extra spices to taste: turmeric, cayenne, ginger, cumin etc. 
  9. Cover and let simmer until all veggies are no longer firm  
  10. While you’re waiting on the curry, preheat your oven to 350 degrees. Once preheated, add your pita bread and heat for about 8-10 minutes. Check after 8 to make sure they aren’t getting too crispy! 
  11. Once your curry, rice and pita is done it’s time to plate and garnish! 
    1. I added a dollop of plant based greek yogurt, broccoli microgreens from Valley Mill Microgreens, and a squeeze of lime. 


Make it a Meal, display of items used for Kabocha Curry at HEX Superette in Blatimore

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