Simple Way to Prepare Speedy Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, rich and thick kabocha squash curry with meltingly tender vegetables. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have rich and thick kabocha squash curry with meltingly tender vegetables using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables:

1. Prepare 400 grams net weight Kabocha squash
2. Take 1 Carrot
3. Take 1 Onion
4. Prepare 1/2 can Canned whole tomatoes
5. Take 1/2 bunch Spinach
6. Get 1 packages Japanese style curry roux
7. Prepare 30 grams Butter
8. Get 1 clove Grated garlic
9. Take 1 piece Grated ginger
10. Make ready 1 tbsp Honey
11. Prepare 1 tbsp Japanese Worcestershire-style sauce
12. Get 1/2 tbsp Soy sauce

Instructions to make Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables:

1. 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.
2. 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.
3. 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.
4. 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.
5. When boiling, check on it several times, and stir from the bottom.
6. Mix in the whole tomatoes and spinach, and boil for another 15 minutes. (See tips and tricks).
7. 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.
8. 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.

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