Creamy Kabocha Curry

Prep Time

10 minutes

Cooking Time

40 minutes


4 servings


1 medium kabocha squash (other sweet varieties will work also, such as butternut or hubbard)

3 Tbsp butter or ghee

1/2 tsp of EACH:



     ground fennel

     ground coriander

     ground ginger

1 tsp ground cumin

pinch of smoked paprika

1 1/2 tsp sea salt, or to taste

1/2 medium sweet onion

1 large kale leaf, chopped fine

1/4 - 1/2 can full fat coconut milk, or to taste/texture

Water or broth, optional

Basmati rice, for serving


  1. Preheat oven to 375 degrees.  Cut squash in half and scoop out the seeds.  Place cut side down in a large baking dish with 1/4" of water at the bottom.  Cover with aluminum foil and bake until soft, about 30-40 minutes.
  2. Meanwhile, melt butter or ghee over medium heat in a medium pot.  Add spices and stir.  Add onions and saute until soft and translucent, about 5 minutes. Add chopped kale and cook another 2-3 minutes, until wilted.
  3. Scrape cooked squash into the pot along with the onions, discarding the skins.  Over medium-low heat, add coconut milk a little at a time until the desired texture is achieved.  You can also add some water or broth to get your ideal texture, especially if the coconut milk is heavier than you prefer.
  4. Cook over medium-low heat for an additional 10 minutes, stirring often, until the flavors have mingled. 
  5. Serve over basmati rice, garnished with toasted pumpkin seeds and/or cilantro, if desired.  Enjoy hot.