Save A comforting fusion dish that combines the rich, savory flavors of Japanese curry with the sweetness of roasted pumpkin. Perfect for autumn or any time you crave a hearty, aromatic meal.
I first tried this Japanese Curry Pumpkin Twist on a chilly evening and was instantly hooked by the aroma and depth of flavor. It became a go-to comfort food especially when I want a satisfying meal that feels special yet simple to prepare.
Ingredients
- Pumpkin (kabocha or butternut squash): 500 g, peeled and cubed
- Onion: 1 large, diced
- Carrots: 2 medium, sliced
- Potatoes: 2 medium, peeled and cubed
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, grated
- Vegetable oil: 2 tablespoons
- Japanese curry powder or mild curry powder: 3 tablespoons
- All-purpose flour (or gluten-free flour): 3 tablespoons
- Vegetable broth: 800 ml
- Soy sauce: 2 tablespoons
- Mirin (optional): 1 tablespoon
- Tomato paste: 1 tablespoon
- Honey or maple syrup: 1 tablespoon
- Salt and pepper: to taste
- Steamed rice: to serve
- Chopped scallions (optional): to serve
Instructions
- Roast the Pumpkin:
- Preheat oven to 200°C (400°F). Toss pumpkin cubes with a little oil, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until tender and slightly caramelized.
- Sauté Aromatics:
- Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Cook Vegetables:
- Add carrots and potatoes. Sauté for 3-4 minutes.
- Build Curry Base:
- Sprinkle curry powder and flour over the vegetables. Stir constantly for 2 minutes to form a roux-like base.
- Add Liquids and Simmer:
- Gradually pour in vegetable broth while stirring to avoid lumps. Add tomato paste, soy sauce, mirin (if using), and honey or maple syrup. Bring to a gentle simmer.
- Finish the Curry:
- Add roasted pumpkin to the pot. Cover and simmer for 20 minutes, or until potatoes and carrots are very tender.
- Adjust and Serve:
- Taste and adjust salt and pepper. For a smoother curry, lightly mash some vegetables in the pot. Serve hot over steamed rice, garnished with chopped scallions if desired.
Save This curry reminds me of cozy family dinners where everyone could grab a bowl and customize their toppings. It was always a hit on rainy nights and brings back memories of laughter around the table.
Required Tools
Large pot, baking tray, chef's knife, cutting board, wooden spoon
Allergen Information
Contains soy (soy sauce), gluten (flour, soy sauce). Use gluten-free alternatives as needed and always check labels for hidden allergens.
Nutritional Information
Per serving: 320 calories, 7 g total fat, 62 g carbohydrates, 6 g protein.
Save Enjoy this comforting curry on a brisk evening or when you want a meal that warms you from the inside out. Keep leftovers for an even more flavorful next-day treat.
Recipe FAQ
- → Can I use other squash instead of pumpkin?
Yes, kabocha or butternut squash work well. Both offer sweet, tender texture similar to pumpkin.
- → Is the dish spicy?
It's mildly aromatic with warmth from curry powder. Adjust the spice level by choosing a spicier or milder blend.
- → How do I make it vegan?
Swap honey for maple syrup and confirm all ingredients, like soy sauce and flour, are plant-based.
- → Can I make it gluten-free?
Use gluten-free flour and ensure your soy sauce is certified gluten-free to suit dietary needs.
- → What can I serve alongside?
Steamed rice is traditional, but pair with crisp salad, pickled vegetables, or chilled Japanese beer.
- → Can I add protein?
Lentils or chickpeas blend well for added protein and texture without changing the dish's essence.