Recipe of Favorite Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables Recipe.

You can have Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables

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

Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables instructions

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..