Cubes of Kabocha or Carnival squash, stir-fried with coriander and cumin, then simmered in coconut milk, make a rich and flavorful vegetable course. Other varieties of winter squash can be substituted; cooking times will vary depending on the type of squash. If you like Thai flavors, substitute basil for the parsley and add 1 tablespoon of good-quality fish sauce to the dish.
Prep time: 0 min | Total time: 0 min | 4 Servings
winter squash, peeled, seeded, and cut into 1/2-inch dice (about 3 cups)
yellow onion, halved and thinly sliced
garlic, thinly sliced
grated fresh ginger root
light coconut milk
fresh lime juice
minced fresh parsley
salt and freshly ground pepper, to taste
Heat the oil in a wok or large skillet over medium-high heat. When hot, add the squash and onion, and cook until the vegetables have just started to soften, about 5 minutes, stirring frequently.
Add the garlic, ginger, cumin seeds, and coriander, and stir-fry until the mixture is fragrant, about 2 minutes. Add the coconut milk and water, and bring the liquid to the start of a simmer. Cover the wok and reduce the heat to medium-low. Simmer until the squash is tender, 5 to 10 minutes.
Remove from the heat and stir in the lime juice and parsley. Season to taste with salt and pepper, and serve hot.
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