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Calabaza Curry

Have you ever had Calabaza squash? I've actually never even heard of it before until I found one at my local grocery! It has a nutty and also slightly sweet taste, and is now one of my favorite types of squash. The bright orange color of the squash is not only appealing to the eye, but also means its loaded with vitamins A and C. If you can't find this type of squash, you can substitute it in this recipe with butternut squash or kabocha squash.

(Vegan, Gluten-Free, Soy-Free, Oil-Free)

(Serves ~4)


1 calabaza squash

1 sweet potato, cubed

6-7 yellow potatoes, cubed

1 large head of cauliflower, cut & cored

1 bag of green peas

4 tbsps of yellow curry powder

1 sprig of green onions, chopped

1 garlic clove

4 cups of water + more if desired

Steam the whole calabaza squash in a large pot for 1hr - 1 1/2 hrs, or steam it in a pressure cooker (I used my instant pot) for 35 mins.

In a separate pot, steam the cubed potatoes, cauliflower and peas until soft. It's best to add the potatoes first, let those steam for 8 mins, then add the cauliflower and let those steam together for another 15 mins, and then add the green peas last since they will steam in less than 5 mins.

Once the calabaza squash is fully steamed and soft, let it cool for about 10 mins. Once cooled, slice it in half and scoop out the seeds, then peel the skin off so you are just left with the "meat" of the squash. In a high speed blender, blend together the squash, curry powder, garlic clove and water. Depending on how large your squash is, you may need more or less water. The end result should be a thick, smooth, soupy consistency.

Pour the blended squash over the bowl of steamed potatoes and veggies. Garnish with a few slices of green onions.

Serve warm & enjoy!


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