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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp. | 2. Use a vegetable peeler and peel the skin. | 3. Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish. | 4. Dice the squash into bite-sized cubes. | 5. Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder. | 6. Pre-heat oven to 350 degrees F. | 7. Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use. | 8. Dice one medium onion into medium-sized pieces. | 9. Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder. | 10. Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish. | 11. Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack. | 12. Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying. | 13. Add in onions, ginger, chilies, and garlic. | 14. Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder. | 15. Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes. | 16. Keep stirring so the cubes get coated with the curry powder. | 17. Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe. | 18. Stir that goodness up but don't let it overheat. | 19. Add in 1/4 cup of flaked coconut, preferably unsweetened. | 20. Cook the whole mess for a couple of minutes, and dinner is ready. | 21. Serve over rice and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kabocha squash	1			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
coconut	1/4	cup	flaked	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
madras curry powder	1	tablespoon		-	-	-	-
ginger	1	tablespoon		4.8	1.0662	0.1092	0.045
garlic clove	3			-	-	-	-
garam masala powder	1	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
thai red chili pepper	2			-	-	-	-
plain yogurt	16	ounces		299.3706	43.9531	11.9748	7.9832
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.