Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables
Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rich and thick kabocha squash curry with meltingly tender vegetables. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables is something that I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables. I received a lot of kabocha, so I tried making this. Place the kabocha squash flesh in a blender and add ½ cup water (or vegetable broth) and puree until very smooth. While the kabocha squash is roasting, prepare the rest of the ingredients.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have rich and thick kabocha squash curry with meltingly tender vegetables using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables:
  1. Get 400 grams net weight Kabocha squash
  2. Prepare 1 Carrot
  3. Make ready 1 Onion
  4. Prepare 1/2 can Canned whole tomatoes
  5. Prepare 1/2 bunch Spinach
  6. Prepare 1 packages Japanese style curry roux
  7. Take 30 grams Butter
  8. Take 1 clove Grated garlic
  9. Make ready 1 piece Grated ginger
  10. Make ready 1 tbsp Honey
  11. Make ready 1 tbsp Japanese Worcestershire-style sauce
  12. Prepare 1/2 tbsp Soy sauce

Kabocha squash, also known as Japanese pumpkin, is my all time favorite squash. Its deep golden orange flesh takes on a creamy, custardy texture and a sweet, nutty flavor when cooked. In this curry, it melts down slowly in vegetable stock and coconut milk to form a rich and creamy base that will fill you up but won't weigh you down. Here's tiny trick, add the water or stock to the previous opened coconut milk can, swoosh together in a can then pour that water from the coconut milk can into your curry.

Steps to make Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables:
  1. Remove the seeds and guts from the kabocha squash and cut into chunks; cut the carrots into chunks, finely chop the onions, wash the spinach well, and cut it into 4~5cm thick pieces.
  2. Place the butter and grated garlic and ginger into a pot (or frying pan), turn on the heat, and add in the onions once it has produced an aroma.
  3. Saute the onions well until they turn a candy color (about 10~15 minutes). Add in the carrots once the onions become candy-colored, and saute.
  4. Add in the kabocha squash (see the hints and tips section for the amount), water, and honey, bring to a boil, remove the scum, cover with a lid, and boil over a low medium heat for 20 minutes.
  5. When boiling, check on it several times, and stir from the bottom.
  6. Mix in the whole tomatoes and spinach, and boil for another 15 minutes. (See tips and tricks).
  7. Turn off the heat momentarily, break apart the roux and add it in, mix in the Japanese Worcester sauce and soy sauce,, and boil for another 5~10 minutes.
  8. It's done . I think this changes depending on the type of roux used, so check the flavor, and adjust the subtle seasonings and amount of water little bits at a time.

In this curry, it melts down slowly in vegetable stock and coconut milk to form a rich and creamy base that will fill you up but won't weigh you down. Here's tiny trick, add the water or stock to the previous opened coconut milk can, swoosh together in a can then pour that water from the coconut milk can into your curry. Drizzle olive oil on a foil lined sheet tray. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Fill it with a nice mound of fluffy basmati rice and top it with that silky coconut sauce loaded with tender squash and top it off with a handful of crushed nuts and fresh cilantro.

So that’s going to wrap this up with this special food rich and thick kabocha squash curry with meltingly tender vegetables recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!