Sweet and Creamy Kabocha Squash Curry
Kid-Friendly Kabocha Squash Curry Recipe! A Special Squash Dish
Introducing a wonderfully sweet and creamy kabocha squash curry recipe that will capture even the pickiest eaters’ taste buds. This special curry dish, packed with nutritious kabocha squash and wholesome vegetables, makes a satisfying meal on its own. Easily make this flavorful and healthy curry at home and discover its delightful charm!
Main Ingredients- 1/2 Kabocha Squash (approx. 300g after trimming)
- 1 Onion (use 1.5 if small, approx. 280g)
- 1 small Carrot (use 1/2 if large, approx. 130g)
- 100g Curry Powder
- 150g Pork (for curry)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Cooking Oil
- Pinch of Salt
- 750ml Water
Cooking Instructions
Step 1
First, wash the kabocha squash thoroughly. Fill a large bowl with plenty of water, add a little baking soda and vinegar. Submerge the kabocha squash and let it soak for about 15 minutes. Then, rinse it under running water for a clean finish, removing any residue.
Step 2
After washing, cut the kabocha squash in half and carefully remove the seeds. Then, cut it into manageable chunks. (Note: The kabocha squash will weigh approximately 300g after trimming.)
Step 3
Peel and roughly chop the onion. (If you’re using small onions, it’s best to use 1.5 of them.) Peel the carrot; use one if it’s small, or half if it’s large, and chop it into small pieces. Chop all the vegetables into bite-sized pieces so they become tender and enjoyable when cooked in the curry.
Step 4
Place the curry-cut pork on a paper towel and gently pat away any excess blood. Removing the blood will help reduce any gamey flavors in the curry and result in a cleaner taste.
Step 5
Heat 1.5 Tbsp of cooking oil and 1 Tbsp of minced garlic in a deep frying pan over medium heat until fragrant. Once the garlic aroma is released, add the pork (with excess blood removed) and stir-fry until the surface of the meat turns white. When the pork is cooked, add the prepared kabocha squash, onion, and carrot. Sauté for another 1-2 minutes to bring out the vegetables’ natural sweetness. Now, add 750ml of water and a pinch of salt (about the size of a pea). Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 3-4 minutes, allowing the vegetables to soften slightly. Finally, add 100g of curry powder and whisk it until smooth, ensuring there are no lumps. Once the curry powder is well dissolved, stir continuously with a spatula and cook for about 1 minute until the curry thickens to your desired consistency. Your delicious kabocha squash curry is ready!
Step 6
This sweet and creamy kabocha squash curry is a dish that children truly love. Create a happy and enjoyable mealtime with this healthy and delicious kabocha squash curry that the whole family can savor! We hope you succeed in making it delicious and have a wonderful day! *^^*
