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Satay Kabocha Curry

November 12, 2014

Velvety smooth and rich tofu satay curry with kobocha (squash/pumpkin), vegetables and fresh herbs. Satay Kobacha Curry-Bam's Kitchen

The weather in Hong Kong is odd and it is trying to change seasons.  I know that it is much colder in my home town and probably snowing in many regions already.  However, when Hong Kong's temperature drops from 90  degrees (32 degrees C) with down to the 70's F (21 degrees C) and is windy, I have to crack out the sweaters (jumpers) and stay warm. I think my blood is getting thin after living in Asia all of these years.

Satay Kobacha Curry-Bam's Kitchen

My wise old Traditional Chinese medicine (TCM) teacher told me that, "Wind is the primary exogenous pathogenic factor in causing disease, since cold, damp, dryness and heat all depend on wind to invade the body and is the causative factor in many diseases." So there you have it !  Cover your chest and back and neck when it is windy and wash you hands often and you too can avoid many of the nasty fall/winter colds.

Satay Kobacha Curry-Bam's Kitchen

When it is windy and damp outside I love eating warm soups, stews and curries. I crave comfort food! You are going to especially love this curry as it is a snap to put together and so warm and comforting and easy on the pocket book as well, as it is vegan.

Satay Kobacha Curry-Bam's Kitchen

I added lots of fresh grated ginger as I really did want to warm up from the inside out. I used a kabocha squash which is an Asian type of winter squash/pumpkin as this is what is plentiful in the Asian market. However, feel free to substitute with butternut squash, acorn squash, pumpkin or whatever your little heart desires.

Satay Kobacha Curry-Bams' Kitchen

If you used pre-made satay paste from a jar this curry dish is even easier. However, for my dish I made my satay paste from scratch so I could control the heat and flavors. When you make your own satay paste, you can make a little extra and enjoy some chicken satay on skewers or you can even make yours with almond butter if you have peanut allergies in your family.

Satay Kobacha Curry-Bam's Kitchen

I think tofu in this dish makes it really silky and delicious but if you are anti-tofu, some leftover roasted thanksgiving turkey or chicken would be marvellous in this curry as well.

Kobocha (pumpkins) has seeds just like a regular pumpkin so I roasted them in the oven for about 15 -20 minutes with a little salt and they were the perfect little garnish for this dish. It is perfect timing as it takes about 15-20 minutes for the curry to simmer and for the kabocha pumpkins to become tender so they were done at the same time. You have to love that!

Satay Kobacha Curry-Bam's Kitchen

I love how quick this satay kobocha curry comes together. It really is one of those dishes that you dump everything in the pot and let it simmer for about 20 minutes. I think the hardest part is removing the skin and chopping up your kabocha (pumpkin). Use a sharp knife and always cut downward and away from you. Be very careful as we need to keep all of your fingers during the upcoming holiday season.

Stay healthy, warm and take care.



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Satay Kabocha Curry

By HWC Magazine  , , , , , ,   

November 12, 2014

Velvety smooth and rich tofu satay curry with kobocha (pumpkin), vegetables and fresh herbs.

  • Cook: 30 mins
  • Yields: 4 Adults or 1 Hungry Teenager


Satay Paste

canola oil - 1 tablespoon

onion - 1/2 cup chopped

garlic - 2 cloves (minced)

coconut milk - 12 ounce can

peanut butter - 3/4 cup creamy (or exchange with almond butter for peanut allergies)

brown sugar - 2 tablespoons (or sugar substitute)

red curry paste - 1 tablespoon or less if you don't like it spicy or add more if you like it spicy )can also use red pepper flakes, shiracha sauce or just some crushed red chilis)

tamari (soy) sauce - 2 tablespoons

Kobocha Curry

satay paste - 3 tablespoons (from the paste you made above or buy it pre-made)

ginger - 2 mounded tablespoons (freshly grated)

coconut milk - 17 fluid ounces (500 ml) I used light coconut milk

kabocha (pumpkin) - 1 pound (500grams) peeled and cut into 1 inch x 1 inch chunks

tomatoes - 7 ounces (200 grams) I used malaysian sweet cherry tomatoes cut in half

vegetable powder - 3 teaspoons or to taste (gluten free/organic)

white pepper - 1/2 teaspoon or to taste

salt - to taste

tofu - 7 ounces (200grams) firm, drained and cut into 1 inch x 1 inch chunks

spinach - 1 cup chopped

cilantro (coriander) - handful chopped (optional garnish)

pumpkin seeds - handful roasted (optional garnish)

rice - 1 cup steamed (white or brown rice)


1Make the Satay Paste (skip to step 2 if you are using pre-made satay paste) in a medium sized pot, add your  canola oil, onions and garlic and sauté until softened and aromatic, add your coconut milk, peanut butter, brown sugar, red curry paste (can substitute red pepper flakes if you do not have red curry paste and adjust to your desired heat level) and soy (Tamari) sauce. Cook on medium heat on the stove top. Stir and cook for about 3 minutes or until the oil starts to separate from the satay paste. Leave about 3 tablespoons or to taste of satay paste in the pan and remove the rest to use for another dish on another day and store in the refrigerator for up to 3 days.

2Add ginger, garlic to the satay paste and cook for 1 minute until aromatic. Add the coconut milk, kabocha (pumpkin) or feel free to swap out with butternut squash, acorn squash, pumpkin or whatever your little heart desires. Add tomatoes, vegetable powder, white pepper and salt to taste. Stir and adjust seasonings as desired. Cook for about 20 minutes to until the kabocha (pumpkin) is fork tender. Add in tofu, spinach and stir. You can add any vegetables you like to this curry but this is just what I hand. I think all the root vegetables would be delicious in this curry.

3Serve up your delicious and comforting Kabocha (pumpkin) curry garnished with cilantro and roasted pumpkin seeds with a bowl of steaming hot rice on the side. Enjoy!

  • I love peanutty satay and I love pumpkin/squash. This is an absolute dream of a recipe for me.

    • Bams Kitchen

      Thank you Maureen, now that it is summer in Australia , maybe I should be making cold ice cream desserts for you… Have a super weekend.

  • Eha

    Australia calling again, Bobbi, and I absolutely love it too! Butternut pumpkin or even a piece of Queensland blue will do! The red curry paste takes us to Thailand and firm tofu is always in hand. Only crunchy peanut butter at home: but shopping on Friday 🙂 ! Yes, our warm spring weather played games a few days back and it got down to 16 C in daytime: guess who put the heatbank on 🙂 ! Thinner blood indeed!!

    • Bams Kitchen

      Hello Eha! Good day to you mate! I agree that many things in this curry are staples in my house too and that is the beauty of this dish a simple staple put together with a couple of fresh ingredients. I think I am turning into a cold weather wimp. I used to live where we used to have snow for 6 months of the year and artic temps and today I am wearing a long sleeve shirt with temps in the mid 20’s. Have a super weekend

  • kitchenriffs

    It’s really windy here today, and we’re getting our first real freeze tonight. So this is perfect for our weather! Great way to use squash — thanks.

    • Bams Kitchen

      Hello John, I am glad you got the last of your tomatoes out of your garden before the big freeze. I just love your green tomato jam post!

  • I love your photos ! Makes the soup look so nourishing and warming.

    • Bams Kitchen

      Thanks so much Carolyn. Cooking is the easy part, don’t you think? It is the photography and the fussing with my photos that always takes me forever.

  • Buongiorno, BAM! I agree with you. This is the season for soups, stews, and curries, tho my curry recipe file is woefully inadequate. This will make a worthy addition. Your satay paste sounds great, too. Our weather is in the process of taking a dive and a bowl of this would be wonderful for lunch tomorrow. I would sit with my head hovering over the bowl, taking in the heavily scented vapors. Bliss. Have a good week! 🙂

    • Bams Kitchen

      Buono Sera John! I heard it is snowing in Michigan this week… oh woe is you… you so need a bowl of this just to warm your frozen hands from trying to unfreeze the lock on your car door. Something that I do not miss in the least about living in Michigan is the freezing rain. You need something warm and comforting to help you get through the winter or come to visit me in HK and it is a tad warmer… Take Care, BAM

  • This looks so hearty and I’m sure it’s good for you. Great advice to keep our backs covered when it’s windy 🙂

    • Bams Kitchen

      Do you remember how our moms used to always tell us to cover our chest and necks when it is cold out? Well she might have been right, and all of those years, especially our teenage years, we used to roll our eyes. Have a super weekend

  • Kathleen Richardson

    Oh, Ms. BAM, 70s here in NYS, this time of year, is like a heat wave! Cold times are acomin’, however, so your recipe is quite welcome. As a matter of fact, I’m glancing to my right at a butternut squash and an acorn squash on the dining room table. Beautiful pics, colors and layouts.

    • Bams Kitchen

      Good evening Kathleen, you are right 70 degrees in NYC would be like a heat wave this time of the year. Time to get the salt bags out, shovel and the cord for the generator as it is going to be a long winter. Thank you so much for your kind comment and glad you liked the photos. Stay warm and take care

  • shashi @

    YUM!!! This kaboch curry sounds incredible and it looks – wow – looking at it makes me wanna jump right through my screen and grab a spoonful!

    When I lived in Abu Dhabi, when it dropped into the 70’s, we would grab out our sweaters too – it’s funny how your body adapts to the surroundings! If I had had a bowl of this though I wouldn’t mind the dropping temps or ensuing wind!

    • Bams Kitchen

      Hello Shashi, thanks so much for your kind comment. You have lived in so many countries and that is why I love your recipes as they have a little of all the places you have been in each of them. I lived in cold climates and warm climates but my body refuses to adapt to the harsh climate of Michigan winters, I might turn into a popsicle.

  • Wow, Bobbi, your photos are stunning! So vibrant and the styling is perfect. We had our first snow here the other day (just a dusting, thank goodness) but the weather has definitely turned colder and I can’t wait to try this soup. I can’t seem to get over my tofu fear so I’m going with chicken, lol. You need your own cooking show – you’re a natural!

    • Bams Kitchen

      Ahh Robyn, thanks for your kind words. I just don’t think I can handle the snow anymore. If we could enjoy snow days as an adult like the kids do in school, then by all means bring it on, but until then I will pass…So you are one of my anti-tofu fans, there is always one in the group. I think it must be the whole texture thing as tofu really does not have any taste it just picks up the surrounding flavors of the dish. I think left over turkey/chicken would be great in this dish as an alternative. You are so funny, I will start my own cooking show right after you my dear… LOL Take care, BAM

  • Hi Bobbi, beautiful photos! I really love the plates you used in your photos, I’m itching to do some shopping! Singapore is also getting chilly (but won’t be as cold as Hong Kong), thanks for the tip to stay warm! All I need now is just your bowl of curry 😉

    • Bams Kitchen

      Thank you Jasline! I love those plates too. My hubby brought home many different colors from his business trip to Taiwan. I think that you and are maybe are not chilly but just don’t know this odd feeling comfortable feeling of not sweating to death or melting at the bus stop anymore. I think that you would really enjoy this Satay Kabocha curry but maybe for your flavors might want to increased the amount of chili in your satay. Take Care, BAM

  • I really enjoy seeing what you’re cooking up in the kitchen, BAM! : ) This is wonderful – I only very recently started cooking/eating kabocha squash and I am totally hooked (having some with lunch today, in fact). I’ve just been roasting it and I love seeing how it can be used in other ways like this. This looks soul-warming!

    • Bams Kitchen

      Hello Monica and thank you very much. You know it is really funny but I have a harder time trying to find butternut, acorn squash or even traditional pumpkin as all of that has to be imported in but kabocha grows here locally so it always easy to find. This really is the time of the year to eat those warming soups, stews and curries and with lots of delicious root vegetables in season it make a delicious vegetable base. I am sorry but am really far behind on making my rounds but on my way to do that today. Take Care, BAM

  • Kabocha squash is one of my favorite winter squashes (besides butternut) and this dish is timely for the cold front coming our way (day time high predicted to be in the 30’sF next week). Never thought of paring winter squash with tofu, great idea.

    • Bams Kitchen

      Hello Norma, I bet you have some delicious kabocha squash growing in your garden just ready to be harvested. I think of tofu is cooling so needed a warming vegetable and that is your squash to go with it. Hairy crab season is in full swing here in HK, can you get any where you are at? Maybe not because of the long trip. Take care, BAM

  • I have pumpkin soup on our menu next week. I think I’m going to try your curry instead of my usual go-to. This sounds warming and delicious – perfect for this time of year. 🙂

    • Bams Kitchen

      Hello Kristy, I can’t wait to read your recipe for pumpkin soup and especially if Miss A and your little man is helping out too. They are getting so big so fast. Have a super week.

  • This curry looks so good and I love your photos!

    • Bams Kitchen

      Thanks Nancy for your kind comment. Take Care

  • Hotly Spiced

    Yu have presented this curry so beautifully, Bam. It has so much colour and yes, this is wonderful comfort food for when the temperature drops. The weather has been odd here in Sydney too with swings of almost 20C in some cases. Today is mild (low 20’s) but tomorrow where in for a shocker of around 40C and strong winds. It’s no wonder people get sick with such swings in temperature. I’ll be taking your advice about the wind as I go out and about tomorrow! xx

    • Bams Kitchen

      Thank you Charlie. Wow those are some swings in temperature and just the kind of weather that makes people get sick. Take Care of yourself.

  • I’m thinking the left over turkey or meats would be totally a goer in my household. Gorgeous recipe and thanks for the lessons from TCM. Very cool. 🙂

    • Bams Kitchen

      Thank you and left over Thanksgiving turkey would be perfect in this curry. Stay well and safe travels

  • I love kabocha, but never thought in making such an elaborated dish with it…the sound and the look of this just sound amazing…so tasty with the curry and satay…I can only imagine a bowl of this kabocha stew/soup…
    Thanks for the inspiration…hope you are having a great week Bobbi 🙂

    • Bams Kitchen

      Thanks so much Juliana. This is a very rich dish and perfect over a little brown or white rice to soak up all of those delicious juices.

  • I live in upstate NY and you’d think I’d get accustomed to the cold but I’m colder and a bigger wimp with every year that passes. I must be getting old. haha! I love this recipe and I want a huge bowl of that to devour right now.

    • Bams Kitchen

      Ashley we are not getting old. We are just smarter and do not want to have to shovel snow or risk falling on the ice any longer. That is exactly why living in HK and it is perfect for me. I am the biggest wimp of the cold now and need lots of warming dishes even to get me through those 70 degree days… LOL

  • Kumar’s Kitchen

    Hi Bam, this is a yum recipe for homemade satay paste and such a celebration of vegan staples in this amazing soup…warm,hearty,filling and comforting in every sip….will be trying this out soon,thanks 🙂

    • Bams Kitchen

      I am glad you like this recipe and my spin on a satay paste. Normally satay pastes do not have carmelized onions and garlic but rules are meant to be broken, don’t you think? Have a super weekend!

  • I love kabocha squash – it is so dense and sweet! This looks like a really delicious way to enjoy it!

  • Since I am a curry and with the colder weather we are having these days, this thick curry is definitely a ‘perfect’ warm up to the bones meal.

    • Bams Kitchen

      Thank you very much. There is nothing better than getting warmed up from the inside out. Take Care

  • Hi bam, this would be my last meal, love all the flavors here!!! Pinned!

    • Bams Kitchen

      Thanks so much Cheri! I hope you are having a super weekend

  • This is my favorite type of curry. Love the peanuts and coconut and red chili paste. Throw in the squash and i am drooling! It got cold really fast here and after coming back from warm Arizona, I know what you mean by thinning blood!

    • Bams Kitchen

      Thanks so much Abbe! Fast temperature changes are hard on the body, some good old comforting Satay Kabocha curry can set you straight… The little spice for the curry paste and the comforting coconut milk balances it out well. Take care

  • I could just about kiss you for sharing this recipe! The cold has not been kind to me, and I’m definitely ready for some soothing, spicy curry. Plus, kabocha is pretty much my favorite winter vegetable, so this dish couldn’t be more perfect.

    • Bams Kitchen

      Dear Hannah, thanks so much for your kind comment. This dish is really rich but so good for you as well so for me it is perfect comfort food.

  • Damn delicious, lovely creamy, nutty and healthy peanut butter kabocha curry!!!!
    definitely gonna try this, rainy season is coming by soon here in Indonesia….

    • Bams Kitchen

      Thank you very much. Nvember is probably one of the best months in HK as the weather is nice and mild but a nice soup is changing season always hits the spot.

  • My son is a big tofu lover! He would love this curry!

    • Bams Kitchen

      Hello Katerina, I hope your son gives this a recipe a go as he would like it and you could make it with chicken or turkey for the rest of the family. Take Care, BAM

  • Your recipe is always so inspiriting! I like satay dishes but seldom cook them at home. It’s a great seasoning that I need to try out soon! And thanks for the tips for roasting kobocha seeds. They make great garnish on the soup! Temperature dropped to 0 C (32 F) here in Beijing. A warm soup is necessary for everyday’s dinner 🙂

    • Bams Kitchen

      Thank you Maggie. I guess I am turning into a cold weather wimp. It is only in the low 20’s here and having to wear sweaters and scarves to stay warm. Satay dishes are so simple and very delicious so hope you give them a try soon.

  • That’s an interesting comment about the wind…I know one thing for sure – the day after a storm blows through and we have those high, clear & dry skies with a strong wind, I’m guaranteed a major migraine.
    We are definitely in soup weather here and this looks so pretty! I think I would change out that tofu with the leftover turkey or some chicken though. I really did my best to give it a try but ah, just wasn’t meant to be.

    • Bams Kitchen

      Aha… so my next anti-tofu follower has been identified. No worries, I used to hate the stuff but then after I moved to Asia I tasted homemade fresh tofu still warm and fell in love with the freshness and tender consistency. Left over turkey is beautiful in this dish as well. Migraines are the worst and those changes in barometric pressures are very problematic for some. A good acupuncturist could sort that out for you. Stay warm and healthy and take care

      • I don’t know but years ago a friend talked me into buying some & I did try it…it just didn’t want to be in my mouth. I have been thinking of going to an acupuncturist for the migraines because if you can believe this – our insurance now covers it here! What has been a lifesaver for me though & kept me out of the ER are the botox treatments. I know they don’t work for everyone but for me it’s been incredible. I still get some that would be in the category of what a lot of people call migraine & what I call a bad headache. I’m wondering if the acupuncture could just work with the botox & keep me on my feet.

        • Bams Kitchen

          Hi there Diane! I think the best treatments are ones that treat the root problem for your migraines. If you get great relief from botox and the insurance pays for it, that is marvellous! Acupuncture works very well on Migraine headaches but you have to give it some time, maybe about 7-10 treatments and then maybe just for maintenance after that. I still have a stash of my acupuncture needles so I treat myself to get most of the points, my family always gasps as I will be walking around the house with a needles sticking out of the top of my head as this is one of the main points for lifting the sinking qi. LOL… It really does work. I hope you find some relief any way you can soon as I know this pain is debilitating.

  • Wow I can imagine the rich flavours of this dish, reminds me of the Philippine kare kare which uses peanut butter as well.

    • Bams Kitchen

      Great idea Raymond! I am going to head over to your site to check out your recipe for kare kare… Take Care, BAM

  • This looks absolutley creamy and delightful! Oh Bam you do wonders in the kitchen as usual!

  • I love both satay and kabocha, but never tried them together in the same dish! Love how you create these amazing combinations!

  • It’s so cold here in NY right now!! I’m hibernating for the rest of the winter 🙂 Love this dish – so comforting for these cold days!

  • This sounds delicious – and incredibly warming for a winter evening.

  • Love this time of year, not for the cold and wind, but for comforting warm soups like this one. Your satay paste makes this one extra comforting! I love the idea of making your own paste. What a wonderful soup!

  • It’s actually getting chilly here in California and nothing tastes better than a delicious bowl of soup when it’s rainy outside! Great idea to use the satay for dipping too. One of my favorite sauces.

  • I like a dish that warms you from the inside out…your curry sounds very comforting.

  • Yes again. Perfect. I’ve got loads of sugar pumpkins from the garden this year. I’m ALWAYS ready for a new pumpkin recipe. I love thai pumpkin soup but will enjoy this new recipe. And we have had serious winds here. I try to stay out of it as it usually involves rain as well and i feel all vulnerable in that kind of weather.

  • I love love LOVE that you made your own curry paste! I’m with you there, homemade curry pastes are simply the best. I could have it every night!

  • I have to stop for a moment to take in these delicious photos. I love curry, and I love kabocha. I can eat this everyday… looks so good! Definitely need this on storm day tomorrow (actually todaya already…) YUM!

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