# What You'll Need:
→ Vegetables
01 - 1.1 lbs pumpkin (kabocha or butternut squash), peeled and cubed
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 fresh ginger, grated
→ 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 pepper, to taste
→ To Serve
16 - Steamed rice
17 - Chopped scallions (optional)
# Steps to Follow:
01 - Preheat oven to 400°F (200°C). Toss pumpkin cubes with a little oil, salt, and pepper. Evenly spread on a baking tray and roast for 20–25 minutes until tender and lightly caramelized.
02 - While pumpkin cooks, heat vegetable oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
03 - Stir in minced garlic and grated ginger. Cook for 1 minute, allowing the aromatics to release their fragrance.
04 - Add sliced carrots and cubed potatoes to the pot. Sauté for 3–4 minutes, stirring occasionally.
05 - Sprinkle curry powder and flour evenly over the vegetables. Stir well for 2 minutes to create a roux-like base.
06 - Slowly pour in vegetable broth while stirring to prevent lumps. Add tomato paste, soy sauce, mirin (if using), and honey or maple syrup. Bring the mixture to a gentle simmer.
07 - Transfer roasted pumpkin cubes to the pot. Cover and simmer for 20 minutes, or until potatoes and carrots are fork-tender.
08 - Taste and adjust salt and pepper as needed. For a smoother texture, lightly mash some vegetables directly in the pot.
09 - Spoon curry hot over steamed rice. Garnish with chopped scallions if desired.
