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Curry di zucca (Kabocha Curry)

Curry di zucca (Kabocha Curry)

  • Dosi per 2 persone
Valutato da 40 persone
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Quando inizia a fare freddo, non sono molti i piatti che sapranno riscaldarvi quanto questo curry di zucca. L'aggiunta della zucca rende il curry un po' più dolce, creando un contrasto perfetto con il mix di spezie presenti nel roux. Da servire come piatto principale in una fredda sera d'inverno.


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)


  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.