Tomato Kabocha Coconut Curry – a delicious recipe with Tomatoes, Coconut Milk, Onion, Cumin Seeds, Vegetable Broth, Coconut. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Halve and seed both the squash and the tomatoes. Brush them with a little olive oil and bake at 250F for about an hour until thoroughly roasted and a little black on the edges.
2
Peel the squash, and puree it with the tomatoes and coconut milk in the food processor.
3
In the meantime, thinly slice the onion and saute it over medium-low heat with the cumin in a tiny bit of oil.
4
Once the onion is cooked, add the prepared vegetable broth OR 4 cups water and whatever quantity of your bouillon goes with 4 cups (4 teaspoons for the brand I had on hand).
5
Once this is boiling, add the (gorgeously deep orange) squash/tomato puree. Then add the shredded coconut, tamarind, turmeric, and asefoetida. Taste, adjust, etc.
113
kcal
Calories
2
g
Fat
19
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 whole Kabocha Squash, 10 whole Roma Tomatoes, 1/2 cans (about 14 Oz. Can) Lite Coconut Milk, 1 whole Medium Yellow Onion, and more.
Yes, Tomato Kabocha Coconut Curry falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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