Kabocha Squash Curry recipe - ingredients, nutrition and when to eat it
This curry combines the sweetness of kabocha with the comforting textures of potato and carrot.
This curry combines the sweetness of kabocha with the comforting textures of potato and carrot. It is great ladled generously over rice and is also a good way to use up leftover vegetables.
Vegetables · 30 minutes to cook
Nutrition (per 715g serving): 579.3 kcal · protein 11.2g · carbohydrate 116.5g · fat 7.7g · sodium 831.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into pieces about 2 cm wide, since pieces that are too small can break apart while simmering.
Tips: Lower the heat before adding the curry powder so it is less likely to stick to the bottom of the pot.
Tips: Let the curry stand for about 5 minutes after cooking so the sauce thickens slightly and coats the rice nicely.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Kabocha squash — 120 g
- Potato — 80 g
- Carrot — 40 g
- Onion — 60 g
- Curry powder — 20 g
- Cooking oil — 1 tsp
- Water — 180 ml