Nutritious and Sweet Kabocha Squash Curry Rice
Packed with Kabocha Squash Nutrition! A Deliciously Sweet Kabocha Curry Rice Recipe for All Ages
For those who want to enjoy the abundant nutrition of kabocha squash but find its natural sweetness a bit overwhelming, this recipe cleverly incorporates it into curry rice for a smooth, subtly sweet flavor. If you’re concerned about it being too sweet, try adding a touch of chili pepper! The result is a special curry rice that’s delightfully sweet and spicy, with a smooth and refreshing taste. Make this nutritious and delicious curry rice that the whole family can enjoy together!
Main Ingredients
- 1/2 Kabocha Squash
- 100g Curry Powder (or store-bought curry roux)
- 600ml Water
- 1 Potato
- 1/2 Onion
- Blanched Broccoli, a small amount
- 1 Green Chili (optional, for a spicier taste)
- Salt, to taste
- Pepper, to taste
- 2 Tbsp Cooking Oil
- 2 bowls Warm Cooked Rice
Cooking Instructions
Step 1
First, thoroughly peel the kabocha squash, remove the seeds, and dice it into small, bite-sized pieces. Cutting it too large will increase the cooking time, so aim for manageable pieces.
Step 2
Place the diced kabocha squash into a pot and add just enough water to cover it. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the squash becomes tender and soft. This should take about 10-15 minutes.
Step 3
Once the kabocha squash is well-cooked, use a spatula or a potato masher to mash it into a smooth consistency directly in the pot. Mashing it in the pot also reduces the amount of dishes to wash.
Step 4
While mashing the kabocha, gradually add more water to achieve your desired curry sauce consistency. If it’s too thick, add more water; if it’s too thin, simmer a bit longer to reduce. Adding enough water initially will help create a smoother texture.
Step 5
To the mashed kabocha, add the curry powder and stir well to dissolve any lumps, creating a smooth, flavorful kabocha curry base.
Step 6
Meanwhile, in a separate pan, heat 2 tablespoons of cooking oil over medium-low heat. Add the thinly sliced onion and sauté until softened and translucent. Seasoning with a pinch of salt and pepper at this stage will enhance the onion’s sweetness and add a subtle flavor.
Step 7
Once the onions are translucent, add the potato, peeled and cut into cubes, and sauté with the onions for another 2-3 minutes. Coating the potatoes with oil will help prevent them from breaking apart too much during cooking.
Step 8
After sautéing the potatoes, pour in 600ml of water and cover the pot with a lid. Let it simmer over medium-low heat until the potatoes are fork-tender, meaning they can be easily pierced with a fork. This usually takes about 10-15 minutes.
Step 9
When the potatoes are fully cooked, add the blanched broccoli and the finely chopped green chili (if you prefer a spicier kick, remove the seeds first). Feel free to add other leftover vegetables from your refrigerator or any ingredients you like to make your curry rice unique!
Step 10
Finally, pour the prepared kabocha curry base into the pot with the sautéed vegetables. Stir everything together gently to combine.
Step 11
Simmer for a brief moment to allow the flavors to meld together. Your delicious Kabocha Squash Curry Rice is now ready! Serve generously over warm rice and enjoy. This dish is also perfect as a healthy snack for children or a simple, satisfying meal.
