Kabocha Curry

Vance once had kabocha curry before in a Chinese Vegetarian Restaurant in Chinatown and has been craving them ever since. The restaurant is no longer in business and I have never tasted the dish before so recreating it is rather difficult. Here is my version of the kabocha curry. I don't want to make it too spicy so you can actually taste the sweetness of the kabocha. Vance hates Japanese curry because it is thickened by "roux" instead of coconut milk and he doesn't like the consistency. So, this is a modified Japanese curry that's thickened by coconut milk instead of roux.


1 small kabocha, leave the skin on and cut into cubes.
2 cups baby carrots.
1 cup celery, chopped.
2 cups frozen green peas, thawed.
1 medium sized onion, quartered and chopped.
2 cloves garlic, chopped.
2 cups water.
1 can coconut milk (480 mL).
3 tablespoon oil
1 tablespoon sugar.
salt to taste.

Ingredients (A)
1/2 cup water.
1/2 cup curry powder.
2 tablespoon red chili powder.

Heat oil on high heat. Add onion and garlic, fry until onion is translucent. Combine ingredients (A) into a curry paste. Lower the heat to medium and add curry paste. Fry for a few minutes until aromatic. Add kabocha, carrots, celery and 2 cups of water. Cover and let simmer for about 30 minutes. Add coconut milk, sugar and salt. Cook for another 15 minutes. Add green peas and cook for 10 minutes or until the sauce thickens. Serve warm with white rice.