[donotprint] I’ve been eating kabocha squash day in day out since I discovered their awesomeness a couple of months back.
It’s incredibly addictive and manages to find it’s way in to my day at some point; I get a yearning if I don’t get my kabocha fill! Simply roasted is the only way it’s really passed my lips; the flavour is just so incredibly awesome it doesn’t need to be messed around with!
Seen as I love it so much I figured it was about time I gave it a chance to shine in something I could feature on the blog; of course it meant picking up an extra large kabocha in The Happy Pear to make sure I had enough on hand to keep me going through the week.
I wanted to make something simply yet incredibly tasty with as few ingredients as possibly, allowing the kabocha to have it’s moment in the spotlight; also requiring as little time as possible to whip up scene as my time seems to be more highly in demand than ever. Seriously the hours, days, weeks…they’re all merging in to one!
Having delicious comforting, hearty food is a must this time of year; and I love nothing more than having something pre-prepared, sitting and waiting for me whenever I rush through the door; more often than not positively starving and need of food ASAP. I’m like a bottomless pit of late, it’s amazing how the little extra bit of running really puts hunger on you, anyone else identify?!
A simple yet incredibly tasty roasted kabocha and Mung bean coconut curry! Topped off with toasted peanuts and plenty of fresh basil. The basil as opposed to my usual go to curry herb, coriander, gave the whole thing a delicious twist.
The Mung beans were awesome! They worked perfectly with the kabocha, offering an extra hit of protein and plant fibre, a heart healthy legume for cleansing the arteries As a huge Puy Lentil fan Mung beans are pretty comparable. A little bit of bite, teeny tiny cute beads of protein rich goodness that mingle quite beautifully in whatever they’re place in.
I made a portion large enough to serve two people with a reasonable appetite or one person with a slightly larger than average appetite! It was the perfect way to make use of the much love kabocha, just what I was after.
It’s amazing how the weather affects my food cravings, as I’m sure it does for many others; the dull, wet, cold days have instilled a somewhat insatiable yearning for big bowls of belly loving veggie packed meals. This one reheats perfectly and having dug in prior to reheating, it tastes pretty amazing cold too!
What’s your favourite kabocha filled dish (as opposed to a dish just filled with kabocha!) ? [/donotprint]
Basil Coconut Kabocha Squash Mung Bean Curry
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 55 minutes
- 1/2 cup soaked Mung beans
- 1.5 cups diced kabocha squash
- 1 clove of garlic minced
- 1/2 can of light coconut milk
- 1/2 cup (125ml) water
- 1/2 tsp turmeric
- 1/2 small white onion finely sliced
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp chili power
- 1 heaped tbsp fresh shredded basil
- 1 tbsp toasted peanuts and fresh shredded basil to garnish
- Preheat oven to 180C (350F).
- Place kabocha on a non stick baking tray and roasted in the oven for 40-45 minutes.
- Meanwhile cover Mung beans with boiling water and cook for 40-45 minutes. Drain excess water and set to one side.
- Blend together onion, garlic and spices with a handblender or in a food processor. Place in to a non stick pan, cooking out the spices for 3-5 minutes, stirring to ensure the paste doesn’t burn.
- Add in coconut milk and water and bring to the boil. Remove from the heat and blend until perfectly smooth using your handblender or food processor.
- Add in squash and Mung beans, return to the heat and simmer for 5 minutes until heated through.
- Stir through fresh basil and serve topped with toasted peanuts and remaining basil.