Main Course · Dinner · Japanese ·

Creamy Japanese Kabocha Curry with Tofu and Spinach

Name: Creamy Japanese Kabocha Curry with Tofu and Spinach
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 1 block firm tofu, drained and pressed, cut into cubes; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 2 cups fresh spinach, washed and roughly chopped; Salt and pepper, to taste; 1 tablespoon soy sauce, additional

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

4.9(855 reviews)

·By Ethan Brooks·January 29, 2026

Creamy Japanese Kabocha Curry with Tofu and Spinach — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Curry Base

For the Protein

For the Vegetables

For the Seasoning

Nutrition

Per serving

Calories: 347 kcal
Protein: 12.3 g
Carbs: 25.3 g
Fat: 24.3 g
Fiber: 3.8 g

Whole recipe

Total

Calories: 1387 kcal
Protein: 49.3 g
Carbs: 101 g
Fat: 97.3 g
Fiber: 15.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 medium kabocha pumpkin peeled, seeded, and cubed	200	4	48	0.5	7
2 tablespoons vegetable oil	240	0	0	28	0
1 large onion finely sliced	50	1	11	0.1	2
2 cloves garlic minced	8	0.3	2	0	0.1
1 tablespoon fresh ginger minced	5	0.1	1	0	0.1
1 tablespoon Japanese curry powder	20	0.9	3	0.5	1
1 can (14 oz) coconut milk	420	3	12	45	0
2 cups vegetable broth	30	2	4	0	1
1 block firm tofu drained and pressed, cut into cubes	350	35	9	23	3
1 tablespoon soy sauce	10	1	1	0	0
1 tablespoon cornstarch	30	0	7	0	0
2 cups fresh spinach washed and roughly chopped	14	2	2	0.2	1
Salt and pepper to taste	0	0	0	0	0
1 tablespoon soy sauce additional	10	1	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tofu

1
Cube and Marinate
Cut tofu into cubes and marinate with soy sauce.
2
Coat with Cornstarch
Coat marinated tofu with cornstarch.
3
Set Aside
Set aside for later use.

Preparing the Vegetables

1
Heat Oil
Heat oil in a pot over medium heat.
2
Sauté Aromatics
Sauté onions until translucent, then add garlic and ginger.
3
Add Curry Powder
Stir in curry powder until fragrant.
Tip: Do not overcook the Kabocha, as it should remain slightly firm. Pro Tip: Use a large pan to evenly distribute heat and prevent sticking.

How to Make Creamy Japanese Kabocha Curry with Tofu and Spinach

Total time: 2 h · Yields 4 servings

1
Sauté Aromatics
Add the Kabocha to the onion mixture, stir well, and cook for 5 minutes.
2
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.
3
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.