Kabocha Pumpkin Curry

Kabocha Pumpkin Curry

  • Serves 2
Rated by 43 people
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As the weather gets cooler, few foods could be more appropriately warming and comforting than Japanese-style pumpkin curry. Adding pumpkin to this homely favourite gives the curry an extra hint of sweetness, which contrasts well with the mixture of spices in the curry roux. Serve as a main meal during the colder winter evenings.


200g mince meat (beef or pork or mixed)
150g kabocha pumpkin
1/2 onion
1 carrot
2-3 cubes of japanese curry roux
1-2 tbsp vegetable oil
150ml water
1 tbsp cooking sake or wine
320g cooked rice
1 bay leaf (optional)

How To Prepare

  1. First prepare the vegetables. Cut the onion, carrot and half of the pumpkin into 1cm cubes. Cut the rest of the pumpkin into thin slices, and place the pumpkin slices to the side. Heat 1 tbsp oil in a saucepan and fry the cubed vegetables until soft. Add the mince and fry until browned.
  2. Add the water, sake/wine, and curry cubes and stir well. Add the bay leaf if desired and cook for about 15 minutes, or until all the liquid has evaporated.
  3. Lightly coat the pumpkin slices with 1 tbsp vegetable oil. Bake at 200C for about 10-15 minutes, or until roasted.
  4. Now is a good time to cook your rice using your preferred method. If in doubt, feel free to use our recipe on how to cook Japanese rice.
  5. Serve the curry with rice on a plate and top with the pumpkin slices. Enjoy.