Updated: May 12
<KABOCHA CURRY TOMATO STIR-FRY/ かぼちゃのカレー風味炒め>
＜Yield> 3 servings
<Prep time> 7 minutes
<Cook time> 65 minutes
1 large (300g) onion
150g kabocha squash
1 can tuna (80g), drained
¼ cup canned chickpeas, drained and rinsed
1 tablespoon olive oil
7 cherry tomatoes
2 cloves garlic
1 tablespoon Soy sauce
½ teaspoon curry powder
½ teaspoon salt
1. Chop kabocha squash into 1 inch dice. Drizzle with olive oil, salt and your choice of chopped herbs. Bake at 200℃ (approximately 400ºF) for 50 minutes in the oven until it’s fork tender.
2.Thinly slice the onion and garlic. In a pan, heat 1 tablespoon of olive oil over medium heat. Once the oil is heated, add sliced onions and garlic. Sprinkle with salt. Sauté until the onions have caramelized. If needed, splash in some water to prevent burning.
3. Once the onions have turned brown, add in drained and rinsed chickpeas, drained tuna, cherry tomatoes and curry powder. Cook until fragrant.
4. Add in roasted kabocha squash (step 1), soy sauce and cherry tomatoes. When the tomatoes blister, remove the pan from heat. Adjust the taste of the curry with salt. Transfer to a plate and now it's ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1. Kabocha can also be steamed instead of being baked. Please adjust the cook time and temperature according to your own oven situation.
2. Feel free to add in more curry powder.
3. Kabocha squash will lose moisture over time and become dry. When this happens you can use the kabocha squash to make soups. The best part! Please watch here on YouTube.
Store in an air-tight container in the fridge for up to 5 days.
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