Japanese Kabocha Curry Recipe

INGREDIENTS:

• ½ kabocha squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes
• 1 tablespoon neutral-flavored oil (sunflower, canola, etc)
• ½ large yellow onion, thinly sliced
• 3 ounces carrots, cut into 1-inch chunks (½ cup)
• 1 garlic clove, crushed and minced
• ½ tablespoon organic ketchup or tomato paste
• 2 teaspoons Oriental curry powder*
• 3 cups vegetable broth
• 1 small (5 ounces) Gala or Fuji apple, peeled, cored and finely grated (use a microplane, should have apple sauce consistency) or unsweetened apple sauce (⅓ cup)
• ¼ cup soy sauce or tamari
• ¼ cup frozen edamame or peas, thawed
• ¼ cup scallions, green parts only, chopped
• 1 tablespoon unsweetened dairy-free milk
• toasted sesame seeds, for garnish
• Salt to taste

For the Roux 

• ¼ cup neutral-flavored oil (sunflower, canola, etc)
• ¼ cup all-purpose flour or sweet rice flour
• 2 tablespoons Oriental curry powder

INSTRUCTIONS:

1. Put the cubed kabocha in the rack of a steamer over boiling water and steam for 10 minutes until tender. Drain the kabocha and set aside to cool.
2. Heat oil over medium heat in a large soup pot or Dutch oven and add the onions. Cook, stirring often until onions are translucent, about 5-7 minutes. Add garlic and continue to cook for another minute, until fragrant. Add tomato paste and curry powder, cook for another minute, until mixed in. Add the broth and carrots, bring to a gentle boil, cover and reduce the heat to medium low and simmer for about 10 minutes. Carefully remove foam as it forms (optional). When there is no more foam, add grated apple and soy sauce. Cover immediately.
3. Meanwhile, make the roux. In a small saucepan, heat the oil over low heat, add the flour all at once, whisking until incorporated. Brown roux, stirring constantly for about 10 minutes. Add the curry powder and continue to cook for 2 minutes until fully combined. Remove from heat immediately.
4. Add a ladleful of liquid (up to 1 cup or more) from the “vegetables” pot into the roux and stir rapidly with a wire whisk until smooth. Add more if needed, then transfer the roux mixture to the “vegetables” pot. Stir constantly until the curry is smooth. Add the frozen peas and kabocha. Cook, stirring often, about 10 more minutes until it thickens a little. Just before serving, stir in the coconut milk and season with salt. Serve over rice with scallions and sesame seeds.

Source: Vegan Miam