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INGREDIENTS

2 servings of udon

noodles

1

1

/

2

Tbsp oil

1 medium onion, peeled

and finely chopped

1 tsp salt

1 heaping Tbsp

Japanese curry powder

300 g

kabocha

(Japanese pumpkin),

skin removed, finely

diced

1 medium carrot, peeled

and cubed

2 litres (8

cups) water

or stock

1

1

/

2

Tbsp regular soy

sauce

1 tsp lemon or lime juice

(optional)

TO SERVE

1 spring onion, chopped

finely

2 lentil potato croquettes

(see page 97)

japanese pumpkin curry udon

Serves 2

METHOD

1.

Cook udon according to packet instructions. Drain and

set aside.

2.

In a large pot, heat oil over medium-low heat. Add onion

and salt and sauté until slightly translucent. Add curry

powder and mix quickly to distribute evenly.

3. Add

kabocha

and carrots, then sauté for 3–5 minutes until

slightly darkened and well coated with curry powder. Add

water or stock. Bring to a boil before reducing the heat

to medium-low and simmering with cover slightly askew

for 30–40 minutes, until

kabocha

is soft. Periodically use

a spatula to scrape the bottom and check if the curry is

sticking. If it is, stir and lower the heat to prevent burning.

4.

Using a fork and spoon, carefully mash the

kabocha

and

stir into the curry. For best results, the

kabocha

should be

dissolved into the curry, making it thicker. Add soy sauce,

check if carrots are done and then adjust seasoning with

more salt, soy sauce, curry powder or lemon juice. It should

be slightly saltier than what you prefer.

5.

To serve, portion udon into bowls. Ladle curry over, top with

spring onion and croquettes as preferred.

NOTES

•

You can replace udon with rice or bread, or simply have the curry as

it is. If you are not having the curry with a main, I suggest reducing

the salt to

1

/

2

tsp.

•

Any type of curry powder can work with this recipe, but Japanese-

style works the best because the spice blend is on the gentler side.

It will produce a more balanced flavour that brings out the natural

sweetness of the vegetables. If you don’t have it, you can use other

curry powders but reduce amount to slightly more than

1

/

2

Tbsp.

•

Pumpkin can be replaced with potato or sweet potato; its purpose

is to naturally sweeten and thicken the curry. Feel free to add other

vegetables or ingredients.

•

If you don’t have time to make lentil croquettes, you can add tofu,

tempeh or beans for protein to make this a complete and filling

meal. For tofu and tempeh, pan-fry before topping the curry with it

for best flavour. If you can make the croquettes, I highly recommend

it as it goes best with this curry. The breadcrumb exterior soaks up

the curry perfectly.

•

Allium-free options: the onion can be replaced with finely chopped

celery and minced ginger. 1 Tbsp toon paste can also add some

onion-like flavour.

•

Gluten-free options: use thick rice noodles or gluten-free udon.