Creamy Kabocha Squash Curry with Hearty Vegetables
Creamy Kabocha Squash Curry with Hearty Vegetables
How to Make Kabocha Squash Curry: A Flavorful Kabocha Dish Recipe
It’s the perfect season for kabocha squash! I recently bought four mini kabochas and have been enjoying creating various dishes with them. Today, I’ve made a delicious curry incorporating this wonderful squash. This recipe blends the natural sweetness of kabocha with aromatic curry spices and other vegetables, creating a comforting and satisfying meal that’s perfect for any occasion.
Ingredients- Curry roux (block or powder) 1 package
- Mini kabocha squash 1
- Onions 2
- Carrot 1/4
- Potato 1
- Eggplant 1/2
- Cocktail shrimp 5 (optional)
Cooking Instructions
Step 1
Thinly slice the 2 onions. Heat a generous amount of cooking oil in a pot over medium-low heat. Add the sliced onions and sauté until they turn a nice golden brown and begin to caramelize. Stir frequently to prevent burning; this step is crucial for developing a deep, rich flavor in the curry.
Step 2
Wash the mini kabocha squash thoroughly. Microwave it for about 1 minute to soften it slightly, making it easier to handle. Cut about two-thirds of the kabocha into bite-sized cubes (approximately 2cm). Set aside the remaining one-third, cut into slightly larger pieces, for garnish later.
Step 3
Dice the carrot, potato, and eggplant into similar bite-sized cubes (approximately 2cm), matching the size of the cubed kabocha. Ensuring uniform sizes helps all the vegetables cook evenly.
Step 4
Prepare the curry roux according to package instructions. If using block curry, crumble it finely and dissolve it in a little hot water. If using powder, mix it with water to create a smooth paste. This prevents lumps and ensures a smooth curry consistency.
Step 5
Add the diced carrots, potatoes, and eggplant to the pot with the caramelized onions and sauté briefly. Pour in the water and the prepared curry paste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until all the vegetables are tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking.
Step 6
In a separate pan, melt some butter over medium heat. Add the cocktail shrimp and the larger pieces of kabocha squash. Sauté until the shrimp are cooked through and pink, and the kabocha pieces are lightly browned and tender-crisp. Browning the kabocha adds a wonderful sweetness.
Step 7
Serve the warm rice in a bowl. Ladle a generous portion of the curry over the rice. Top with the sautéed kabocha squash and cocktail shrimp. Your delicious and visually appealing Kabocha Squash Curry is now ready to be enjoyed!
