Ranch Recipe: Kabocha and Tokyo Bekana Curry

Kabocha squash, Tokyo Bekana and lemongrass – just a few of our favorite products yielded from our fall harvest! These savory ingredients make for a delicious dish that our Retail Operations Manager, Morgan Maki, often prepares for friends and family. Keep reading to get the recipe for our Kabocha and Tokyo Bekana Curry…

New to these ingredients? The kabocha squash is commonly known as the Japanese pumpkin, popular for its chestnut-like flavor. Tokyo Bekana is a leafy vegetable, similar to bok choy with a sweet flavor and crunchy crisp texture. And lemongrass, native to Australia and tropical Asia, is one of the most popular herbs in Asian cuisine, contributing a citrus flavor and aroma to any dish. All of these items and more from our fall harvest are currently available at our Hāna Ranch Farm Stand and via our Farm Share program.

Be sure to check us out on Facebook and Instagram for more of our favorite farm-to-table dishes! Trying out this recipe at home? Share your photos with us by tagging @HanaRanch or using the hashtag #hanaranch.

Bon appétit!

Kabocha and Tokyo Bekana Curry

Makes approximately six servings. 

3 pounds Kabocha squash
1 bunch Tokyo Bekana
1 yellow onion
4 cloves garlic
1 tablespoon fish sauce
1 teaspoon black pepper, ground
3 teaspoons salt
2 tablespoons grape seed oil (or another light frying oil like canola oil)
1 stalk lemongrass
2 cups veggie or chicken stock
3 tablespoons red curry paste
1 can coconut milk
1 tablespoon rice vinegar
1 tablespoon sugar


1.  Wash and dry vegetables. Thinly slice the onion and garlic, roughly chop the greens, and set aside. Peel and split the squash and remove the seeds, then cut into half-inch cubes.

2.  Add grape seed oil to a medium sized pot and turn on to high heat. When the oil begins to shimmer, add the onion, garlic, curry paste, salt and pepper, and cook for 3 minutes. Deglaze with the fish sauce and vinegar.

3. Turn down the heat and add the squash, sugar, stock, and lemongrass and continue to gently simmer until the squash is very tender (about 20 minutes).

4. Add the coconut milk and greens and cook just until the greens have wilted

5. Right before serving, taste and season with more salt and pepper if needed. Serve alongside rice with chopped cilantro and sliced limes to garnish.