Satay Kabocha Curry is velvety smooth and rich tofu satay curry with kobocha (squash/pumpkin), vegetables and fresh herbs. 
Change of Seasons Need Satay Kabocha Curry
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. There is no better way to warm up from the inside out then with a little Satay Kabocha Curry.
Traditional Chinese Medicine in Relationship to Cold and Dampness
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. Eating warming foods like Satay Kabocha Curry help too.
In addition, avoiding cold foods and iced drinks are imperative to keep your gut- the powerhouse of your body working properly. To learn more about how your diet affects your health, be sure to read our Feed Your Spleen: Nourish your Body post.
Comfort Food Rocks
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 Satay Kabocha 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.
Recipe Exchanges
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 Paste
If you used pre-made satay paste from a jar, this curry dish is even easier. However, for my Satay Kabocha Curry 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.
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 marvelous in this curry as well.
Kabocha Pumpkins
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. You might even like to make Easy Roasted Pepitas or Roasted Cajun Pumpkin Seeds as a garnish on top. 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!
Quick and Easy Curry
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.
More Delicious Curry Recipes
Ground Turkey Sweet Potato Curry
Slow Cooker Beef Rendang Curry
Halibut Coconut Curry in a Hurry
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Satay Kabocha Curry
Ingredients
Satay Paste
- 1 tbsp canola oil
or light flavored oil of choice - 1/2 cup onion
- 2 cloves garlic
peeled and minced - 12 oz coconut milk
- 3/4 cup peanut butter
creamy (or exchange with almond butter for peanut allergies) - 2 tbsp brown sugar (or sugar substitute)
- 1 tbsp red curry paste
or less if you don't like it spicy or add more if you like it spicy )can also use red pepper flakes, sriracha sauce or just some crushed red chilis) - 2 tbsp tamari (soy) sauce
Kobocha Curry
- 3 tbsp satay paste (from the paste you made above or buy it pre-made)
- 2 tbsp ginger
(freshly grated) - 17 oz coconut milk
or 1 can - 1 pound kabocha (pumpkin) peeled and cut into 1 inch x 1 inch chunks
- 7 oz tomatoes fresh (I used sweet cherry tomatoes cut in half)
- 3 tsp vegetable powder (gluten free/organic)
- 1/2 tsp white pepper
or to taste - salt
to taste - 7 oz tofu firm, drained and cut into 1 inch x 1 inch chunks- optional
- 1 cup spinach fresh, chopped- optional
- cilantro (coriander) garnish - optional
- 4 tbsp pumpkin seeds
garnish - optional - 2 cups steamed rice optional or can use cauliflower rice
Instructions
- Make 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.
- Add 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.
- Serve 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 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!
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!
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 like a dish that warms you from the inside out…your curry sounds very comforting.
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.
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!
This sounds delicious – and incredibly warming for a winter evening.
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!
I love both satay and kabocha, but never tried them together in the same dish! Love how you create these amazing combinations!
This looks absolutley creamy and delightful! Oh Bam you do wonders in the kitchen as usual!
Wow I can imagine the rich flavours of this dish, reminds me of the Philippine kare kare which uses peanut butter as well.
Great idea Raymond! I am going to head over to your site to check out your recipe for kare kare… Take Care, BAM
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.
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.
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.
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 🙂
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.
My son is a big tofu lover! He would love this curry!
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