Sweet & Creamy Kabocha Squash Curry (Delicious without Meat!)
Sweet & Creamy Kabocha Squash Curry (Delicious without Meat!)
How to Make Delicious Kabocha Squash Curry with Seasonal Ingredients
Enjoying the bounty of seasonal produce, I’ve been cooking with kabocha squash frequently lately. Today, I’m sharing a recipe for kabocha squash curry that’s incredibly delicious even without meat. The natural sweetness of the kabocha combined with other vegetables creates a rich and satisfying flavor. It’s a perfect, nutritious meal for any day!
Main Ingredients- 1 mini kabocha squash
- 3 potatoes
- 2 onions
- 1/2 carrot
- 1 broccoli stem (optional)
- A little avocado oil
Seasoning- 6 blocks of solid curry roux (approx. 100g-120g)
- 600ml water
- 6 blocks of solid curry roux (approx. 100g-120g)
- 600ml water
Cooking Instructions
Step 1
First, prepare the mini kabocha squash. Wash the skin thoroughly with baking soda, then microwave it for about 3 minutes. This makes it much easier to cut in half later. Cut the kabocha squash in half and scoop out the seeds and pulp with a spoon. Be careful, as it will be hot! Dice all the other vegetables (potatoes, onions, carrots, broccoli stem) into similar-sized pieces. Cutting the vegetables to a uniform size ensures they cook evenly.
Step 2
Heat a generous amount of avocado oil in a pan. Add the diced onions and sauté until they become translucent. Sautéing the onions well brings out their natural sweetness and deepens the curry’s flavor.
Step 3
Once the onions are nicely sautéed, add the diced carrots and broccoli stem to the pan and stir-fry them together. If you’re using broccoli stems, which can be a bit firm, slicing them thinly will help them cook faster and provide a pleasant texture. If you don’t have broccoli stems, you can simply skip this step.
Step 4
Now, add the diced potatoes to the pan and sauté until they are slightly softened. Pre-sautéing the potatoes helps them maintain their shape in the curry rather than breaking down too much.
Step 5
Pour 600ml of water into the pan with the sautéed vegetables and cover with a lid to bring it to a boil. You can adjust the amount of water based on your preference for curry thickness. If you like a thicker curry, use less water; if you prefer it thinner, add more. I personally enjoy a slightly thicker consistency, so I didn’t add too much water.
Step 6
When the potatoes are tender-crisp, add the prepared kabocha squash. You can leave the skin on for extra nutrients and a pretty color, or peel it if you prefer a softer texture. Make sure the squash is clean if you’re leaving the skin on.
Step 7
Gently stir to combine all the ingredients. Add all 6 blocks of solid curry roux and stir until they are completely dissolved. Let the curry simmer until it thickens to your desired consistency. Stir occasionally to prevent it from sticking to the bottom of the pan.
Step 8
Your delicious kabocha squash curry is ready! Serve it generously over warm rice and savor the wonderful flavors. The sweet kabocha and the rich curry create an unforgettable culinary experience.
