# Components:
→ Vegetables
01 - 1 lb 2 oz pumpkin (kabocha or butternut squash), peeled and cut into cubes
02 - 1 large onion, diced
03 - 2 medium carrots, sliced
04 - 2 medium potatoes, peeled and cubed
05 - 2 garlic cloves, minced
06 - 1 tablespoon grated ginger
→ 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 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 black pepper, to taste
→ To Serve
16 - Steamed rice
17 - Chopped scallions (optional)
# Method:
01 - Preheat oven to 400°F. Toss pumpkin cubes with a drizzle of oil, salt, and pepper. Arrange evenly on a baking tray and roast for 20 to 25 minutes, until tender and caramelized.
02 - Meanwhile, heat vegetable oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, approximately 5 minutes.
03 - Stir in minced garlic and grated ginger; sauté for 1 minute until aromatic.
04 - Incorporate sliced carrots and cubed potatoes; sauté for 3 to 4 minutes.
05 - Sprinkle curry powder and flour over the vegetables. Stir thoroughly for 2 minutes to develop a thick base.
06 - Gradually pour in vegetable broth, stirring constantly to avoid clumping. Add tomato paste, soy sauce, optional mirin, and honey or maple syrup. Bring mixture to a gentle simmer.
07 - Transfer the roasted pumpkin into the pot. Cover and simmer for around 20 minutes, or until carrots and potatoes are very tender.
08 - Taste; adjust with salt and pepper as needed. For a creamier texture, lightly mash some vegetables within the pot.
09 - Ladle the curry over steamed rice and finish with chopped scallions, if desired.
