Kabocha Curry
SKU:
Trader Joe's red curry sauce is an amazing starter for this hearty vegetarian curry that even the carnivore demographic is happy with. Kabocha and cauliflower have enough structure and are filling enough to stand-in for meat.
This was my baby birdie's requested birthday meal as a kid.
This was my baby birdie's requested birthday meal as a kid.
Ingredients
|
About 1T of butter
Hawaiian salt and pepper 1 onion, chopped into about 1 inch pieces ½ to ⅓ of a kabocha, seeded and cut into slightly smaller than bite-sized pieces. 1 cauliflower, chopped into slightly smaller than bite-sized florets 1 red pepper, chopped into slightly smaller than bite-sized pieces 1 can of pineapple chunks, reserve the juice, OR ½ of a fresh pineapple, cut into small chunks Optional Additional Starch 2 small sweet potatoes, chopped into slightly smaller than bite-sized pieces |
1 bottle of Trader Joes's Red Thai Curry Sauce
About ¼ cup of heavy cream Optional Broth Adders Juice from pineapple if using canned Approximately 1 (12.5oz) can of chicken broth or water Recommended Garnish Honey-roasted peanuts or roasted pistachios Unsweetened shredded coconut Dried sour cherries or craisins |
What To Do
Melt butter in a dutch oven.
Add onions, salt, and pepper, and cook until it starts to get soft. Pour the entire bottle of curry sauce into the dutch oven and add the kabocha and optional sweet potatoes, if you choose to add them. Simmer until the vegetables are fork tender.
Add the cauliflower and red peppers and simmer until just tender. Add pineapple and mix everything together.
The kabocha may start to break down and this is OK as it will add a creamy texture to the curry. Add heavy cream, and then chicken broth and pineapple juice to taste. Simmer until all are warmed through.
Add your preferred individual garnish and eat.
Add onions, salt, and pepper, and cook until it starts to get soft. Pour the entire bottle of curry sauce into the dutch oven and add the kabocha and optional sweet potatoes, if you choose to add them. Simmer until the vegetables are fork tender.
Add the cauliflower and red peppers and simmer until just tender. Add pineapple and mix everything together.
The kabocha may start to break down and this is OK as it will add a creamy texture to the curry. Add heavy cream, and then chicken broth and pineapple juice to taste. Simmer until all are warmed through.
Add your preferred individual garnish and eat.
Notes and Talking Story
- The combination of starter sauce and reasonable extras makes for a satisfying, weekday-friendly meal.
- I originally made this as a chicken curry, but converted it to a purely vegetarian dish.
- For the record, I tried making Thai curry from scratch: ginger, turmeric, galangal root, garlic, lemongrass, and a bunch of other spices. It was good, but seriously, a production.
- My preferred garnishes are unsweetened craisins, pistachios, and shredded coconut for the sweet-salty balance as well as the mix of textures and colors set agains the curry,
