Rich and Thick Kabocha Squash Curry with Meltingly Tender Vegetables

1. 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. 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. 3

   Saute the onions well until they turn a candy color (about 10~15 minutes).

4. 4

   Add in the carrots once the onions become candy-colored, and saute.

5. 5

   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.

6. 6

   When boiling, check on it several times, and stir from the bottom.

7. 7

   Mix in the whole tomatoes and spinach, and boil for another 15 minutes.

8. 8

   (See tips and tricks).

9. 9

   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.

10. 10

    It's done .

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.