Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables

Name: Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables
Yield: 8 servings
Cuisine: American
Ingredients: 400 grams net weight Kabocha squash; 1 Carrot; 1 Onion; 1/2 can Canned whole tomatoes; 1/2 bunch Spinach; 1 packages Japanese style curry roux; 30 grams Butter; 1 clove Grated garlic; 1 piece Grated ginger; 1 tbsp Honey; 1 tbsp Japanese Worcestershire-style sauce; 1/2 tbsp Soy sauce

cookpad.japan @cookpad_jp

I received a lot of kabocha, so I tried making this.

Step 4: As for the amount of water to add in, please use 300ml less than indicated on the box.
Step 6: Please add in an extra 150~200ml of water when you are not using whole tomatoes. You can exchange the spinach for another vegetable, or leave it out. For 8 people. Recipe by Natsumi

I received a lot of kabocha, so I tried making this.

cookpad.japan @cookpad_jp

I received a lot of kabocha, so I tried making this.

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Ingredients

8 servings

400 gramsnet weight Kabocha squash
1Carrot
1Onion
1/2 canCanned whole tomatoes
1/2 bunchSpinach
1 packagesJapanese style curry roux
30 gramsButter
1 cloveGrated garlic
1 pieceGrated ginger
1 tbspHoney
1 tbspJapanese Worcestershire-style sauce
1/2 tbspSoy sauce

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Steps

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.