Hey friends!
Are you in the mood for something cozy and delicious? I’ve got the perfect recipe for you!
Today, I’m excited to share my take on Japanese curry with butternut squash.
It’s warm, comforting, and packed with flavor. Plus, it’s a great way to sneak in some veggies!
Get ready to impress your taste buds with this easy and satisfying dish. Let’s get cooking! 🍛✨
Ingredient Substitutions
For a healthier alternative, sweet potatoes can replace baking potatoes in this Japanese curry. They offer similar texture while providing more fiber and vitamins. Cut them into 1-inch chunks as you would with regular potatoes. Butternut squash can be substituted with pumpkin or kabocha squash, maintaining a similar sweetness and texture in the curry. These alternatives may cook slightly faster, so adjust cooking time accordingly. For a low-carb option, cauliflower rice can replace white rice. Simply pulse cauliflower florets in a food processor until rice-sized, then steam or sauté briefly. This substitution significantly reduces carbohydrates while adding nutrients and fiber to the meal.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 30-40 g
- Fat: 50-60 g
- Carbohydrates: 260-290 g
Ingredients
- Olive oil
- 2 baking potatoes, peeled and cut into 1-inch chunks
- 2 carrots, peeled and cut into 1-inch chunks
- 1 yellow onion, cut into 1-inch chunks
- 1 1/2 cups diced butternut squash (1-inch pieces)
- 4 cups water
- 6 portions japanese curry block
- 6 portions of cooked white rice
Step 1: Sauté the Vegetables
In a large deep Dutch oven or skillet, heat 2 tablespoons of olive oil over medium heat.
Once the oil is hot, add the chopped baking potatoes, carrots, and onion to the skillet.
Sauté for about 5 minutes, stirring occasionally to ensure even cooking.
Step 2: Add Butternut Squash and Continue Cooking
Incorporate the chopped butternut squash into the skillet with the other vegetables.
Continue to sauté for another 5 minutes, or until the onions are light brown and the butternut squash begins to soften.
Step 3: Simmer the Vegetable Mixture
Pour in 4 cups of water to the skillet and bring the mixture to a light simmer.
Lower the heat and allow it to simmer gently for 8-10 minutes, or until the vegetables are fully softened and cooked through.
Step 4: Add and Dissolve Curry Blocks
Add the Japanese curry blocks to the pot, breaking them up with a spoon if necessary, and stir to dissolve them completely into the simmering water.
This will create a rich, flavorful curry sauce.
Allow the mixture to simmer for an additional 5 minutes, or until the sauce has thickened to your desired consistency.
Step 5: Serve the Curry
Once the curry sauce has thickened and the vegetables are tender, serve the Japanese curry hot over a bed of cooked white rice.
Enjoy the hearty and comforting flavors!
