Japanese Pumpkin Curry
Source: Kimono Mom
Recipe Type: Entrees | Seasons: Winter
This recipe was demonstrated in the Foodwise Classroom on November 22, 2025.
Serves 4 to 6
INGREDIENTS
½ Kabocha squash
1 carrot
1 onion
15 grams butter
Salt and pepper
2-3 tablespoons curry powder
3 tablespoon flour (or rice flour)
5 tablespoons Kimono Mom’s UMAMI SAUCE
2 tablespoons ketchup
1 tablespoon honey (or maple syrop, sugar)
1 pack vegetable stock (or water)
Cooked rice
Optional toppings: boiled eggs, veggies
PREPARATION
- Microwave or steam Kabocha squash before cutting.
- Cut the squash and carrots into slightly larger-than-bite-sized pieces. Slice the onions.
- Heat butter in a pot and saute the sliced onion.
- Add the squash and carrot. Add the salt, pepper, and curry powder.
- Once the vegetables are cooked, sprinkle flour and mix until no longer powdery.
- Add the UMAMI SAUCE, ketchup, and honey, and then pour in the vegetable broth.
- Cover and cook on low heat for 15 minutes.
- Open the lid and simmer until thickened.
- Serve over rice with optional eggs and veggies.
