Kabocha Squash Curry
This Japanese-style curry proves that vegetarian dishes are anything but boring. A medley of veggies — squash, eggplant, bell pepper, and onion — are cooked in a rich broth with golden curry bouillon and butter. Serve it over rice and be amazed that Meatless Monday was that easy.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
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Product Size
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Small Dish
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Medium Shallow
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Large Shallow
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Medium Deep
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Large Deep
Prep Time
10 minsCook Time
12 minsFree Time
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Ingredients
- ½ cup (80g) bell peppers, large dice
- 2 tablespoons olive oil
- 1 cup (240g) chicken or vegetable stock
- 1 teaspoon onion or garlic powder
- 1 ½ teaspoons cornstarch
- 1 cube (¼ pack or 25g) Japanese golden curry cubes, such as S&B
- 1 cup (150g) kabocha squash (unpeeled), medium dice
- ½ cup (60g) eggplant, medium dice
- 2 tablespoons butter
- salt, to taste
- black pepper, to taste
Preparation
- Add bell pepper, olive oil, chicken stock, onion or garlic powder, cornstarch and curry cubes to the Anyday dish and mix well to combine. Cover with the lid (knob lifted).
- Cook in the microwave for 4 minutes. Remove lid and stir until the sauce thickens, about 1 minute.
- Add the squash, eggplant and butter. Cover and cook for 8 minutes, or until squash is fork tender.
- Mix well and season to taste if needed.
Serving suggestions & tips
- Serve with short grain rice.
- Perfect healthy meal for a weekday night.
- Try substituting halved marble potatoes for squash.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
