Curry,  Recipes,  Spring,  Vegetarian

Hokkaido Pumpkin Curry

Hokkaido pumpkin, also known as red kuri squash, scientifically known as Cucurbita maxima, is a type of winter squash that is native to Hokkaido, a northern island of Japan. Its vibrant red-orange skin and sweet, nutty flavour are what make this pumpkin variety well-known.

People can prepare Hokkaido pumpkin in a variety of ways, including roasting, steaming, baking, or even using it in soups and stews. Its sweet flavour allows for its versatility as an ingredient that you can use in both savoury and sweet dishes. Due to the season of demand for pumpkins, it is often autumn. However, thanks to their long shelf life and ability to thrive in storage, Hokkaido pumpkins can often be found well into the spring season as well.  So why not give this ingredient a try in your next culinary creation?

You will need:

1 Hokkaido pumpkin
olive oil
2 shallot
2 cloves garlic
1 tsp ginger powder
red curry paste
1 carrot
300 ml vegetable or chicken broth
400 ml coconut milk
1 tablespoon soy sauce
250 g chickpeas


Start by dicing your Hokkaido pumpkin and carrots, finely mincing the shallots and garlic, and measuring out the rest of the ingredients. Heat a drizzle of olive oil in a large pan and fry the shallots until translucent. Add garlic, ginger powder and red curry paste and stir until fragrant.

Next, add the chopped Hokkaido pumpkin, carrots, chickpeas, broth and coconut milk. Let the mixture simmer until the vegetables are soft. Blend the curry using a high-speed blender until smooth and creamy.

Finally, stir in soy sauce to add flavour. Serve your Hokkaido pumpkin curry hot, garnished with cashews. Enjoy this nutritious and tasty dish as a main course or a hearty appetizer.

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