Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables
Even if you don't add any meat and store-bought curry roux, you can make a curry that tastes rich and authentic in a single pan. The vegetables melt right into the curry so you'll be able to eat this right up.
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.
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.
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.
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.
When boiling, check on it several times, and stir from the bottom.
Mix in the whole tomatoes and spinach, and boil for another 15 minutes. (See tips and tricks).
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.
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.
Story Behind this Recipe
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.