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Creamy Kabocha Curry (Low-FODMAP and Vegan)

Creamy Kabocha Curry that's easy, FODMAP-friendly, dairy-free, and vegan. It's creamy, comforting, and perfect for the winter months when hard squash are in season!

A homemade curry that’s easy, FODMAP-friendly, dairy-free, and vegan. It’s creamy, comforting, and perfect for the winter months when hard squash are in season!

My computer’s been on the fritz. I really need to find the time to get it in between grading papers…but grading papers is taking me longer because my computer is on the fritz.

So fingers crossed we’ll make it through this post.

Despite the fact that my computer’s on the fritz, today I successfully managed to:

  1. Grade 5 papers
  2. Do two loads of laundry–including putting it away!
  3. Take a load of stuff to my office
  4. Go to the grocery store
  5. Cook supper for me and Fuzzers
  6. Pack lunch for tomorrow
  7. Do the dishes
  8. Post to the blog

Okay, maybe that’s just a normal amount of stuff that adults do. But I felt that was rather good for a Sunday.

But anyway…shall we talk about curry?Creamy Kabocha Curry that's easy, FODMAP-friendly, dairy-free, and vegan. It's creamy, comforting, and perfect for the winter months when hard squash are in season!

I made this curry on black Friday. We were having my brother and sister-in-law and grandma over for supper, and we didn’t want to just slap Thanksgiving leftovers on the table for them, but we also wanted to use the food in the fridge…and I saw this recipe in a magazine. My first thought was “That looks delicious!” and my second thought was “I can eat that!” (i.e. it was high in FODMAPs, but FODMAPs I tolerate) and then I thought “I could use the leftover turkey to make that for our black Friday meal!”

And then when I made it I thought, “This is so stinkin’ good” and then “Cora would love this,” and then I knew I had to make a FODMAP-friendly version and share it on the blog.

Good story, right?

To be honest, I actually like my version a bit better than the original. I like using the super-firm tofu from Trader Joe’s because it gives it a really nice texture. I also think that kabocha squash > most other winter squashes. So there.Creamy Kabocha Curry that's easy, FODMAP-friendly, dairy-free, and vegan. It's creamy, comforting, and perfect for the winter months when hard squash are in season!

Not only that, but my version is safe for the elimination phase of the low-FODMAP diet. It’s dairy-free, gluten-free, and if you use tofu as the protein, it’s vegan too.

Hack: kabocha squash are super-hard to peel without losing half the flesh. So what I do is cut it into largeish chunks, microwave the chunks, and then scoop the cooked flesh off the peel. You could also roast ’em and do the same thing, I’m sure.

Yaaaasss I made it through this post and my computer’s still going.

Enjoy!

Creamy Kabocha Curry
Serves 4
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Ingredients
  1. 1 lb. kabocha squash, cut into large chunks, with seeds and guts removed
  2. 1 lb. diced super-firm tofu, pressed extra-firm tofu, or chicken
  3. 2 Tbsp. garlic-infused oil
  4. 1 small or 1/2 large red bell pepper, chopped
  5. 1 small or 1/2 large green bell pepper, chopped
  6. 2 tsp. onion- and garlic-free curry powder
  7. 1 tsp. garam masala
  8. 1/2 tsp. cinnamon
  9. 1/2 tsp. salt
  10. 2 cups unsweetened almond milk
  11. 1 bunch of green onions, green stems only, diced
  12. Cooked rice and toasted sliced almonds, for serving
Instructions
  1. Microwave the kabocha squash chunks in a covered, microwave-safe dish for 7 minutes. If it's tender and easily pierced with a fork, it's done; if not, continue microwaving in 1 minute intervals until cooked through.
  2. Let the squash cool for a few minutes, then scrape the flesh from the peel into a bowl. Gently mash the squash. It doesn't have to be perfect; some lumps are okay.
  3. In a heavy-bottomed pot or Dutch oven, heat 1 Tbsp. garlic-infused oil over medium heat. Add the tofu or chicken and cook, turning a couple times to ensure even cooking.
  4. When the protein is cooked, add the remaining Tbsp. of oil, the chopped peppers, curry powder, garam masala, cinnamon, and salt. Cook, stirring frequently, until the peppers are tender.
  5. Add the almond milk, kabocha squash, and diced green onion stems to the pot and bring it to a boil. Reduce heat and simmer for a couple minutes, until the curry is slightly thickened.
  6. Serve over rice and sprinkle with toasted sliced almonds.
The Hungry Caterpillar http://www.thehungrycaterpillar.net/
Linking up with the Fit Foodie Mama and Food, Pleasure, Health to share this recipe for Meatless Monday!

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4 comments

  1. Cora says:

    Of course I see this pop up on instagram and immediately come over. Kabocha?! I’m like that dog in “Up”…. “Squirrel!?” *drops everything she’s doing*

    This looks so dreamy creamy. And I just so happened to find a market around the corner from me that sells kabocha. So I picked some up (obvs). I am 200% ready for this.

    Blegh – computer problems = gross. I hope you get it sorted out soon.

  2. Yumm!!!! This looks so good!!

  3. Kabocha is by far my favorite squash. And I’ve been craving curry. My roommate and I have been talking about it at least once every day and my mom was just telling me about a new Indian-inspired cookbook she got, so I am all for this recipe. Also, your pumpkins in the background are adorable!

  4. Kaylee says:

    This looks absolutely delicious. Perfect for the cold weather too. Must make ASAP!!!

    SUPER productive for a Sunday! And hope you got the computer issues sorted out 🙁

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