Pumpkin Curry Recipe: Honaunau Farm Kabocha Curry

DifficultyIntermediate

Pumpkin Curry Recipe: Honaunau Farm Kabocha Curry

A hearty CBD infused pumpkin curry made with Mana Artisan Botanics™ Hawai'i Hemp Oil drizzle.

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 tbsp Organic Coconut Oil
 1 Large Onion
 6 tbsp Red Curry Past (5-7 tbsp to desired taste)Make sure vegetarian and gluten free if needed
 14 oz Organic Coconut Milk (one can)
 28 oz Light Organic Coconut Milk (2 cans)
 1 tsp Coconut Sugar (1-2 tsp to desired taste)
 3 cups Kabocha Squash (Japanese Pumpkin)Peeled and rough cut
 4 cups Kale & CollardsChopped
 2 cups Optional Brocolli, String Beans or Snap PeasChopped and added in place of fish for a vegetarian recipe
 6 oz Optional Fresh White Fish (4-8oz)Sliced to desired size
 2 dashes Sea Salt (to taste)

1

Initial Preparation: Gather all your ingredients, large frying pan, and a large pot.

2

Saute: Place the coconut oil into a large pot, let melt over medium-high heat. Add the sliced onion and cook, stirring constantly, until it starts to soften. Add the curry paste and cook for another minute or two until fragrant. Stir it constantly to make sure it doesn’t burn. Next, add in the coconut milk and the coconut sugar and stir until smooth. Once smooth, add the kabocha squash and reduce the heat to medium-low. Cover and simmer, stirring occasionally until the kabocha is tender. This may take 7-10 minutes.

3

Add Fish:
While kabocha is cooking, melt 1 tbsp of coconut oil with 1 tbsp curry paste on medium-low heat. Place fish into the pan, gently stirring to coat. Cover and let simmer, stirring occasionally, until fish is cooked to the desired level. Set aside.

4

Combine: Return to the large saucepan, check the squash is getting tender, and then add optional veggies, cover, and cook, stirring once or twice until the veggies are fork-tender. Gently stir in the kale (and fish) and simmer uncovered until kale has wilted, then season with salt to taste.

5

Serve: Serve over a scoop of rice and garnish with basil leaves and a drizzle of Mana Hemp Oil for the desired dose. Add a drizzle of hot chili oil as well for increased heat if you like it spicy!


Recipe by Co-Founder Melinda Sue

As a long time healthy food lover, Melinda has many simple, delicious & nutritious recipes to share. Many of her creations are adaptable to the addition of CBD, as healthy oils and sweeteners have been her go-to for decades. She has a great appreciation for fresh, organic, nourishing foods, and for the culinary creations that provide wholesome sustenance and a reason for people to come together and enjoyably commune.

Ingredients

 2 tbsp Organic Coconut Oil
 1 Large Onion
 6 tbsp Red Curry Past (5-7 tbsp to desired taste)Make sure vegetarian and gluten free if needed
 14 oz Organic Coconut Milk (one can)
 28 oz Light Organic Coconut Milk (2 cans)
 1 tsp Coconut Sugar (1-2 tsp to desired taste)
 3 cups Kabocha Squash (Japanese Pumpkin)Peeled and rough cut
 4 cups Kale & CollardsChopped
 2 cups Optional Brocolli, String Beans or Snap PeasChopped and added in place of fish for a vegetarian recipe
 6 oz Optional Fresh White Fish (4-8oz)Sliced to desired size
 2 dashes Sea Salt (to taste)

Directions

1

Initial Preparation: Gather all your ingredients, large frying pan, and a large pot.

2

Saute: Place the coconut oil into a large pot, let melt over medium-high heat. Add the sliced onion and cook, stirring constantly, until it starts to soften. Add the curry paste and cook for another minute or two until fragrant. Stir it constantly to make sure it doesn’t burn. Next, add in the coconut milk and the coconut sugar and stir until smooth. Once smooth, add the kabocha squash and reduce the heat to medium-low. Cover and simmer, stirring occasionally until the kabocha is tender. This may take 7-10 minutes.

3

Add Fish:
While kabocha is cooking, melt 1 tbsp of coconut oil with 1 tbsp curry paste on medium-low heat. Place fish into the pan, gently stirring to coat. Cover and let simmer, stirring occasionally, until fish is cooked to the desired level. Set aside.

4

Combine: Return to the large saucepan, check the squash is getting tender, and then add optional veggies, cover, and cook, stirring once or twice until the veggies are fork-tender. Gently stir in the kale (and fish) and simmer uncovered until kale has wilted, then season with salt to taste.

5

Serve: Serve over a scoop of rice and garnish with basil leaves and a drizzle of Mana Hemp Oil for the desired dose. Add a drizzle of hot chili oil as well for increased heat if you like it spicy!

Pumpkin Curry Recipe: Honaunau Farm Kabocha Curry

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