Add onion and salt to hot olive oil and stir well to coat. Reduce heat to low and let onions cook 10 to 15 minutes until translucent and fragrant.
Add in minced garlic and diced tofu. Let cook another 5 to 10 minutes, stirring occasionally so the sides brown lightly.
While onions, garlic and tofu are cooking, dice your squash.
When onions and tofu are heated, add in the squash or pumpkin, carrots, hot water, and curry roux blocks. Increase heat to medium and mix well until the roux blocks are completely dissolved.
Bring to a boil then reduce heat to low and cover. Let cook and simmer another 20 to 30 minutes until the squash is tender.
Kuri squash and kabocha squash are both excellent in this Japanese Pumpkin Curry Stew. You don’t have to peel these Japanese squashes, which makes it very convenient to use them in your cooking. Whatever kind of winter squash or pumpkin you use, be sure to save and clean the seeds to toast with a bit of olive oil for an extra snack!
Select the Japanese curry roux blocks (<-affiliate) depending on how spicy you like your curries. Start with 4 blocks, and add extra if you are looking for extra heat or flavor.
Adding hot water (I use an electric kettle) decreases the cook time because you’ve pre boiled the liquid.
The nutrition facts listed below do not include nutrition for serving over rice.
Most of the curry blocks I’ve encountered are made with wheat flour. However, you can try making your own from scratch.
Traditional Japanese curry is is often served with chicken or beef. You can use 1 pound, cut into 1 to 2-inch cubes. Brown the meat with the onions prior to adding the seasonings and water.
Have any other vegetables? Potatoes, celery, other greens could all be added or swapped for ingredients in this one pot pumpkin curry stew.
Check out this recipe for an option to make Japanese pumpkin curry stew without the roux blocks.