Rich & Tender Pork and Kabocha Squash Curry

Beginner-Friendly Pork Curry Recipe: A Delicious Blend of Pork and Sweet Kabocha Squash

Rich & Tender Pork and Kabocha Squash Curry

Curry is a universally loved dish, perfect for a simple yet satisfying meal! This recipe for pork curry is so easy, even absolute beginners can master it. We’ll guide you step-by-step to create a wonderfully flavorful curry featuring tender pork and sweet kabocha squash. Enjoy this delightful and hearty meal!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Pork
  • Occasion : Quick & Easy
  • Cooking : Stir-fry
  • Servings : 4 servings
  • Difficulty : Anyone

Main Ingredients

  • Kabocha Squash 180g (approx. 1/4 medium squash)
  • Onion 210g (1 medium onion)
  • Carrot 70g (approx. 1/3 medium carrot)
  • Zucchini 100g (approx. 1/3 medium zucchini)
  • Pork 240g (curry cut or cut into bite-sized pieces)

Curry Sauce

  • Curry Powder 100g (store-bought)
  • Water 1 liter (approx. 5 cups)

Seasoning & Spices

  • Vegetable Oil 2 Tbsp
  • Black Pepper to taste

Cooking Instructions

Step 1

Begin by washing and preparing your fresh vegetables. For the kabocha squash, remove the seeds and peel, then cut it into large, bite-sized pieces. Peel the onion and roughly chop or cut it into large chunks. Peel the carrot and wash the zucchini (or peel if preferred), then cut them into similar large pieces as the kabocha. Cutting the vegetables into larger pieces helps them retain their shape and texture when cooked.

Step 1

Step 2

Heat a deep pan or pot over medium-high heat and add 2 tablespoons of vegetable oil. Once the pan is hot, add the pork and a pinch of black pepper to enhance the flavor. Stir-fry the pork until it’s nicely browned on all sides and has released some of its juices. Searing the pork first builds a deeper flavor base for the curry.

Step 2

Step 3

Once the pork is partially cooked, add the chopped carrots and kabocha squash to the pan. Continue to stir-fry for about 2-3 minutes, allowing the vegetables to get lightly coated with the oil. This step helps to bring out the natural sweetness of the kabocha and enhances the flavor of the carrots.

Step 3

Step 4

Now, add the chopped onion and zucchini to the pan. Stir everything together and continue to sauté for about 3-4 minutes, until the onions start to turn translucent. The onions will release their sweetness, and the zucchini will begin to soften, forming a delicious aromatic base for your curry.

Step 4

Step 5

Pour 1 liter (about 5 cups) of water into the pan with the sautéed ingredients. Add the 100g of curry powder, making sure to dissolve it completely to avoid lumps. You can dissolve the curry powder in a little water beforehand or gradually whisk it into the hot liquid. Bring the mixture to a boil over high heat, then reduce to medium-low heat.

Step 5

Step 6

Once the curry is boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 10-15 minutes, or until the vegetables are tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking. Your delicious pork and kabocha squash curry is ready to be served hot with rice!

Step 6



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