Japanese Curry Pumpkin Twist (Print Version)

Soft pumpkin and Japanese curry flavors blend in a rich, vegetarian autumn dish ideal for cozy dinners.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs pumpkin (kabocha or butternut squash), peeled and cubed
02 - 1 large onion, diced
03 - 2 medium carrots, sliced
04 - 2 medium potatoes, peeled and cubed
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated

→ Curry Base

07 - 2 tablespoons vegetable oil
08 - 3 tablespoons Japanese curry powder or mild curry powder
09 - 3 tablespoons all-purpose flour or gluten-free flour

→ Liquids

10 - 3 1/3 cups vegetable broth
11 - 2 tablespoons soy sauce
12 - 1 tablespoon mirin (optional)

→ Seasoning & Add-ins

13 - 1 tablespoon tomato paste
14 - 1 tablespoon honey or maple syrup
15 - Salt and pepper, to taste

→ To Serve

16 - Steamed rice
17 - Chopped scallions (optional)

# Steps to Follow:

01 - Preheat oven to 400°F (200°C). Toss pumpkin cubes with a little oil, salt, and pepper. Evenly spread on a baking tray and roast for 20–25 minutes until tender and lightly caramelized.
02 - While pumpkin cooks, heat vegetable oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute, allowing the aromatics to release their fragrance.
04 - Add sliced carrots and cubed potatoes to the pot. Sauté for 3–4 minutes, stirring occasionally.
05 - Sprinkle curry powder and flour evenly over the vegetables. Stir well for 2 minutes to create a roux-like base.
06 - Slowly pour in vegetable broth while stirring to prevent lumps. Add tomato paste, soy sauce, mirin (if using), and honey or maple syrup. Bring the mixture to a gentle simmer.
07 - Transfer roasted pumpkin cubes to the pot. Cover and simmer for 20 minutes, or until potatoes and carrots are fork-tender.
08 - Taste and adjust salt and pepper as needed. For a smoother texture, lightly mash some vegetables directly in the pot.
09 - Spoon curry hot over steamed rice. Garnish with chopped scallions if desired.

# Additional Tips::

01 -
  • Uses easy-to-find vegetables and pantry basics for the base
  • Flexible for vegan and gluten-free diets with simple swaps
  • Perfect for meal prep and makes satisfying leftovers
  • The harmonious mix of earthy curry and sweet roasted pumpkin keeps the whole family happy
02 -
  • Rich source of fiber vitamins and antioxidants
  • Very family friendly comfort food
  • Versatile for gluten-free and vegan diets with minor modifications
  • Roasting the pumpkin brings a natural caramel sweetness that makes the sauce more luxurious
03 -
  • You will get the best flavor if you roast the pumpkin until the edges start to brown This guarantees a deeper richer curry
  • Always toast the curry powder in oil for at least a minute This step makes the spices bloom and really transforms the dish If you prefer a smoother sauce use a potato masher or immersion blender to break down the vegetables partway through simmering

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