Kabocha Squash Soup Curry recipe - ingredients, nutrition and when to eat it
This Japanese-style one-bowl meal features generous chunks of chicken and vegetables simmered in a light curry broth, served with rice.
This Japanese-style one-bowl meal features generous chunks of chicken and vegetables simmered in a light curry broth, served with rice. The kabocha's mellow sweetness pairs well with fragrant curry, making it a lovely dinner for a chilly day.
Japanese · 35 minutes to cook
Tips: Cut the vegetables small for faster cooking, or leave them in larger chunks to bring out their flavor in every bite.
Tips: Kabocha can turn mushy easily, so avoid stirring it too often once the pot comes to a boil.
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Ingredients (1 serving)
- Boneless Chicken Thigh — 100 g
- Kabocha Squash — 100 g
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Curry Powder — 1 tsp
- Chicken Stock — 300 ml
- Cooking Oil — 1 tsp
- Salt — 0.3 tsp
- Ground Black Pepper — 0.1 tsp
- Rice — 1 bowl