I was asked by a friend if anyone actually reads this. -laughs-

I suppose a normal person would respond, “Of course people read this! There are comments, aren’t there?”

But then seconds later, I confessed, “Well, even I don’t really read the words…I just like looking at the pictures…”

And it’s true…I’m a food pornist, through and through.

Today’s food porn involves leftover Kabocha, curry and the surprise ingredient…coffee. Yes, that’s right. I made curried frappucino.

Just kidding. It was just a bit of coffee in the curry.

To be honest, I didn’t actually measure the ingredients. The curry came out extra thick, and I tried to thin it out without losing the flavor. There was no cornstarch involved though, so I think the thickness was the result of the kabocha squash. But here’s an attempted recipe.

Recipe (serves ~4 people)

Ingredients

0.25 kabocha squash

~4 tablespoons of curry powder

~1 teaspoon of chili powder

~1 teaspoon of powdered cinnamon

0.5 bottle of Starbucks frapuccino

0.5 can of coconut milk

0.5 bulb of garlic, minced

thumb-sized chunk of garlic diced into small pieces

fresh cilantro (for garnish)

1. Cut the kabocha into bite-sized pieces. Roast the kabocha squash at ~400F for 15 minutes (or until soft), taking it out every so often to flip and stir.

2. Heat up a frying pan and add about a tablespoon of oil. When the oil is hot, add the garlic and ginger and saute until almost golden. Add in the roasted kabocha.

3. Saute both for ~2 minutes and set aside in a bowl.

4. Add the coconut milk and warm up on medium heat in the same pan. As it gets hot/begins to boil, add the coffee, kabocha and garlic and stir.

5. Add all the powders and stir, bringing up the heat so that the curry simmers/boils slightly. Continue to stir constantly.

6. After about 3-4 minutes, add salt to flavor and shut off the flame.

7. Serve on rice and top with fresh cilantro.

This kabocha comes out tasting more like Japanese curry with its spiced sweetness, so it’s probably better to serve on rice than something like naan. I think, if I ever make this again, I’d use stronger coffee. I barely tasted any coffee at all, so I probably could have used a lot more without any horrendous side effects.

This was my first time making curry, and it was vegetarian. There was no meat involved at all, and it sits in your system pretty well. Please tell me how yours turns out if you try this recipe! Since this was new, I’d like to make some adjustments and such for the future.