Creamy Japanese Kabocha Curry with Tofu and Spinach

Name: Creamy Japanese Kabocha Curry with Tofu and Spinach
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 medium kabocha pumpkin; 2 tablespoons vegetable oil; 1 large onion; 2 cloves garlic; 1 tablespoon fresh ginger; 1 tablespoon Japanese curry powder; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 1 block firm tofu; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 2 cups fresh spinach; Salt and pepper; 1 tablespoon soy sauce

A Cozy, Flavorful Japanese Delight

Savor the warmth and comfort of creamy Kabocha pumpkin curry blended with tender tofu cubes and fresh spinach for a healthy and fulfilling dish.

1 h 30 min
4
Intermediate

Ingredients

For the Curry Base

1 medium kabocha pumpkin

peeled, seeded, and cubed

2 tablespoons vegetable oil

1 large onion

finely sliced

2 cloves garlic

minced

1 tablespoon fresh ginger

minced

1 tablespoon Japanese curry powder

1 can (14 oz) coconut milk

2 cups vegetable broth

For the Protein

1 block firm tofu

drained and pressed, cut into cubes

1 tablespoon soy sauce

1 tablespoon cornstarch

For the Vegetables

2 cups fresh spinach

washed and roughly chopped

For the Seasoning

Salt and pepper

to taste

1 tablespoon soy sauce

additional

Preparation

Marinating the Tofu

Cube and Marinate

Cut tofu into cubes and marinate with soy sauce.

Coat with Cornstarch

Coat marinated tofu with cornstarch.

Set Aside

Set aside for later use.

Preparing the Vegetables

Heat Oil

Heat oil in a pot over medium heat.

Sauté Aromatics

Sauté onions until translucent, then add garlic and ginger.

Add Curry Powder

Stir in curry powder until fragrant.

Do not overcook the Kabocha, as it should remain slightly firm. Pro Tip: Use a large pan to evenly distribute heat and prevent sticking.

Cooking Process

Sauté Aromatics

Add the Kabocha to the onion mixture, stir well, and cook for 5 minutes.

Timing: Sautéing Aromatics: 10 min. Simmering Curry: 35 min. Heat Guide: Sautéing on medium heat; simmering on low heat.

Build the Curry Base

Pour in coconut milk and vegetable broth, bring to a simmer, and let it cook for 25 minutes until the Kabocha is tender.

Finish the Dish

Add the tofu cubes and spinach, simmer for an additional 10 minutes. Season with salt, pepper, and extra soy sauce to taste.

Plating & Serving