<KABOCHA CURRY TOMATO STIR-FRY/ かぼちゃのカレー風味炒め>
＜Yield> 3 servings
<Prep time> 7 mins
<Cook time> 65mins
kabocha squash (150g)
garlic, 2 cloves
7 cherry tomatoes
1 large onion (300g)
canned chickpea , ¼ cup
1 canned tuna( 80g)
curry powder ½ tsp
salt ½ tsp
soy sauce 1 tbsp
1; Chop kabocha into 1 inch dice. Drizzle olive oil , salt , and your choice of herbs. Bake it in the oven until it’s fork tender. ( I did 200℃ for 50mins)
2; Thinly slice onion and garlic. Heat the olive oil. Add onion and garlic. Sprinkle salt. Sauté it over mid heat until it’s caramelized. Splash some water if it’s needed during this process.
3; Once the onion is brown, add canned chickpeas(drained and rinsed), canned tuna( liquid drained) , cherry tomatoes and curry powder. Cook it until it’s fragrant over mid heat.
4; Add cooked kabocha(step1). Splash soy sauce. When the tomato is blistered, remove it from the heat. Adjust the taste with salt . Transfer to the plate. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1; Kabocha can be steamed as opposed to being baked.
Please adjust the time and temperature to your own oven situation.
2; Feel free to add more curry powder.
3; When the kabocha squash get dry, you can make soups with leftovers. The best part! Please watch it on YouTube.
Keep it in an air-tight container in the fridge for 5 days.
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