Kabocha Madras Curry Recipes

Steps:

• Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
• Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
• Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Steps:

• Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
• Use a vegetable peeler and peel the skin.
• Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
• Dice the squash into bite-sized cubes.
• Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
• Pre-heat oven to 350 degrees F.
• Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
• Dice one medium onion into medium-sized pieces.
• Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
• Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
• Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack.
• Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
• Add in onions, ginger, chilies, and garlic.
• Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
• Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
• Keep stirring so the cubes get coated with the curry powder.
• Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
• Stir that goodness up but don't let it overheat.
• Add in 1/4 cup of flaked coconut, preferably unsweetened.
• Cook the whole mess for a couple of minutes, and dinner is ready.
• Serve over rice and enjoy.

Steps:

• Preheat the oven to 450 degrees F.
• Roast kabocha squash whole for approximately 45 minutes or until soft. Remove from oven and set aside until cool. Peel skin and discard seeds keeping only the flesh. Combine flesh in a medium sauce pot with the chicken stock and heavy cream and bring to a simmer. Remove from heat. With an immersion blender, blend mixture until smooth. Place mixture back on stove and keep simmering for 30 minutes. Remove from heat and add honey, cinnamon sticks and star anise and allow to steep for 1 hour. Strain and keep warm.
• Peel apple and cut it into 12 equal size cube shapes. Sprinkle 1 tablespoon superfine sugar among the apple cubes and broil or brulee until golden brown.
• Put a dollop of creme fraiche on the bottom of a soup bowl, and top with 1 caramelized apple cube.
• In a household or commercial cotton candy maker, add 1 tablespoon of superfine sugar and make 12 equal size balls of cotton candy. Dust curry powder equally on the cotton candy.
• To serve: Pour soup tableside and then spoon cotton candy onto soup.

Steps:

• Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.