Kabocha Curry
Maybe I should occasionally write down the various cooking experiments that I like.
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Ingredients:
1/2 kabocha (Japanese pumpkin), chopped (if you save and dry the seeds, they are great for snacking)
approx. 10 cm of lotus root, sliced
3 carrots, sliced
1 green pepper, sliced
approx. 10 slices of aburage tofu (recommended to be cut into quarters)
curry powder to taste
Directions:
1. Soften up the kabocha, carrots, and lotus root a bit by boiling them in a pot of water. Remove from liquid once mostly cooked (the lotus root won't get soft, but it will get softer). Works well with the kabocha and carrots a little on the mushy side.
2. Combine all ingredients in a shallow pan and simmer.
3. Serve and enjoy!
Goes well with tropical fruit juice, such as Kagome's 野菜生活１００ 黄の野菜 (probably only in Japan).
Note to fellow vegetarians in Japan: beware that many curry powders are NOT vegetarian-friendly. Read the labels of the powders as well as finished products.
.>'>
Ingredients:
1/2 kabocha (Japanese pumpkin), chopped (if you save and dry the seeds, they are great for snacking)
approx. 10 cm of lotus root, sliced
3 carrots, sliced
1 green pepper, sliced
approx. 10 slices of aburage tofu (recommended to be cut into quarters)
curry powder to taste
Directions:
1. Soften up the kabocha, carrots, and lotus root a bit by boiling them in a pot of water. Remove from liquid once mostly cooked (the lotus root won't get soft, but it will get softer). Works well with the kabocha and carrots a little on the mushy side.
2. Combine all ingredients in a shallow pan and simmer.
3. Serve and enjoy!
Goes well with tropical fruit juice, such as Kagome's 野菜生活１００ 黄の野菜 (probably only in Japan).
Note to fellow vegetarians in Japan: beware that many curry powders are NOT vegetarian-friendly. Read the labels of the powders as well as finished products.