Creamy Thai Curry with Kabocha Squash

 A Vegan + Gluten Free, Warm Belly Hug.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

I love exposing my kids’ palate to flavors from around the world, thankfully they like the various spices, and are starting to take a little bit of heat (not chillies yet!)


Kabocha squash is commonly used in curries in Asia, it is nutritious (rich in vitamin A & C) and tastes delicious. It is low-calorie (only 30 calories per cup). This squash variety is also a good source of iron, copper, magnesium, B vitamins, beta-carotene, dietary fiber, and various antioxidantsIn this dish, it helps to thicken and sweeten the sauce.


This is a popular dish in my household which everyone loves and and guests who are not plant-based comment that it tastes just as good as meat dishes. Normally Thai curries are made with fish sauce, but I replaced that with a tablespoon of miso instead to add the saltiness and Umame. When I introduced this dish to my kids, I started off adding very little yellow curry paste, dishing their portions out and then adding a bit more curry paste for my husband and I, along with some chillies! So if your kids are not keen, gradually build up.



  • 1/2 yellow onion sliced

  • 1 red bell pepper diced

  • 2 stalks lemon grass

  • 1 can coconut milk

  • 1/2 large kombucha squash diced

  • 1 small sweet potato diced

  • 1 tbsp Thai yellow curry paste

  • 3-4 leaves kefir lime leaves



  1. Cut off the tips of the lemon grass (you want the chunky bottom parts) use the back of a heavy cleaver knife (or a mortar) bruise the lemon grass by pressing it down and crushing it. This releases the wonderful flavors. then cut into 2 inch segments. (use the cut off tips for lemon grass tea)

  2. open the can of coconut milk

  3. heat pan over medium heat, open the can of coconut milk, scoop out the top creamy part and place in the pan, heat over low/medium heat, you will see the milk sizzling and after a few minutes, that oil starts to separate out from the cream

  4. add in 1 tablespoon of thai yellow curry paste, let this saute on low/medium heat for 2 minutes, stir thoroughly and be careful not to burn the paste. You will start to smell the wonderful fragrance of the spices and herbs

  5. add in the rest of the coconut milk, miso, stir and bring to boil

  6. add in the Kombucha, sweet potato, lemon grass and kefir lime leaves

  7. simmer on low heat for 15-20 minutes, or until the Kombucha squash is tender but make sure not to overcook as it still stays together and not crumbly (no more than 20 minutes)

  8. in a separate pan, add the sliced onions and red bell peppers and saute for 5 minutes on high heat, adding a little water if it starts to get smoky.

  9. add onions, bell peppers to the curry and serve with rice.


NOTE: make sure to check the thai curry paste for allergens