a simple cake with a creamy icing that tastes deliciously spicy. Wonderful for fans of apple spice!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 1 tablespoon sesame oil
- 3 cups cubed kabocha (Japanese winter squash)
- 1 yellow onion, sliced
- ½ (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 1 pinch brown sugar, or to taste
- salt to taste
Instructions
- 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.
- You can add the browned meat of your choice with the coconut milk.
- You can eat it as a vegetarian or vegan main dish if you replace the fish sauce with 3 tablespoons soy sauce.
Reviews
I would make it again. I added some chopped celery and a chopped hot red pepper. I had baked the squash ahead of time for another purpose but the consistency was not what I wanted. I didn’t cook it as long in the skillet. I also added more curry than was called for but we tend to like spicier food.