# Ingredient List:
→ Vegetables
01 - About 1 pound, 2 ounces pumpkin (kabocha or butternut squash), peeled and cubed
02 - 1 large onion, diced
03 - 2 medium carrots, sliced
04 - 2 medium potatoes, peeled and cubed
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Curry Base
07 - 2 tablespoons vegetable oil
08 - 3 tablespoons Japanese curry powder or mild curry powder
09 - 3 tablespoons all-purpose flour or gluten-free flour
→ Liquids
10 - 3 and 1/3 cups vegetable broth
11 - 2 tablespoons soy sauce
12 - 1 tablespoon mirin (optional)
→ Seasoning & Add-ins
13 - 1 tablespoon tomato paste
14 - 1 tablespoon honey or maple syrup
15 - Salt and freshly ground black pepper, to taste
→ To Serve
16 - Steamed rice
17 - Chopped scallions (optional)
# Steps:
01 - Preheat oven to 400°F. Toss cubed pumpkin with a little vegetable oil, salt, and pepper. Arrange evenly on a baking tray and roast 20 to 25 minutes, until tender and lightly caramelized.
02 - While pumpkin roasts, heat vegetable oil in a large pot over medium heat. Add diced onion and cook about 5 minutes, stirring, until softened and translucent.
03 - Add minced garlic and grated ginger to the pot and sauté 1 minute, until fragrant.
04 - Add sliced carrots and cubed potatoes. Sauté for 3 to 4 minutes, stirring occasionally.
05 - Sprinkle curry powder and flour over vegetable mixture. Stir continuously for 2 minutes to form a paste-like base.
06 - Gradually pour in vegetable broth, stirring well to prevent lumps. Add tomato paste, soy sauce, mirin (if using), and honey or maple syrup. Bring mixture to a gentle simmer.
07 - Add roasted pumpkin to the pot. Cover and simmer for 20 minutes, or until potatoes and carrots are very tender.
08 - Taste for salt and pepper, adjusting as needed. For a smoother consistency, gently mash some of the vegetables in the pot.
09 - Serve curry hot over steamed rice. Garnish with chopped scallions if desired.
