Kabocha Squash and Coconut Curry

Ingredients

• 1 medium Kabocha Squash
• 1 can Coconut Milk
• 1 medium Onion
• 1 medium Carrot
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 tablespoons Japanese Curry Powder
• 2 tablespoons Soy Sauce
• 1 tablespoon Maple Syrup
• 1/2 cup Vegetable Broth
• 2 cups Rice

Instructions

1. 1Carefully peel the tough outer skin from the 1 medium Kabocha Squash. Cut the squash in half, scoop out the seeds, and then cut the flesh into 1-inch cubes. Peel and finely dice the 1 medium Onion. Peel the 1 medium Carrot and cut it into 1/4-inch thick rounds.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced 1 medium Onion and the 1 medium Carrot rounds to the pot and cook, stirring occasionally, for 5-7 minutes, until the onion pieces are softened and translucent.
3. 3Add the 1 tablespoon of grated Ginger and the 2 cloves of minced Garlic to the pot. Continue to cook for 1 minute, stirring constantly, until you can smell their fragrance.
4. 4Add the 1-inch Kabocha Squash cubes and the 2 tablespoons of Japanese Curry Powder to the pot. Stir continuously for 2-3 minutes, ensuring all the squash and vegetables are evenly coated with the curry powder.
5. 5Pour in the 1 can of Coconut Milk, the 2 tablespoons of Soy Sauce, the 1 tablespoon of Maple Syrup, and the 1/2 cup of Vegetable Broth. Stir all the ingredients together thoroughly. Increase the heat to medium (350°F / 175°C) and bring the mixture to a gentle simmer.
6. 6Once the curry is gently simmering, reduce the heat to low (250°F / 120°C). Place the lid on the pot and cook for 25-30 minutes, stirring occasionally. The curry is ready when the Kabocha Squash cubes are fork-tender, meaning a fork can easily pierce them without resistance.
7. 7While the curry simmers, prepare the 2 cups of Rice. Rinse the 2 cups of rice under cold water until the water runs clear. In a separate medium saucepan, combine the rinsed 2 cups of rice with 4 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook for 18-20 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before serving.
8. 8Serve the hot Kabocha Squash and Coconut Curry spooned generously over the freshly cooked 2 cups of Rice.

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