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. ---------------------------------------------------------------------------
Nutrition
Ingredients
