1. Main
  2. Dishes
  3. Japanese Curry Pumpkin Twist

Japanese Curry Pumpkin Twist

Featured in: Vegetarian & Plant-Based Grill

This dish brings together the warmth of Japanese curry and the subtle sweetness of roasted pumpkin, ideal for cool evenings. Fresh vegetables like carrots, potatoes, onion, and garlic add layers of flavor, while aromatic curry powder forms a rich base. Roasting the pumpkin intensifies its natural sweetness, which melds beautifully into the savory curry sauce. Serve with fluffy steamed rice and a sprinkle of scallions for a satisfying, vegetarian-friendly main. Easily adaptable for vegan and gluten-free diets, this fusion meal is perfect for sharing and makes a wonderful centerpiece for autumn gatherings.

Save Share Now Email Print Skip to recipe
Updated on Mon, 27 Oct 2025 14:50:00 GMT
Roasted pumpkin glistens in savory Japanese curry sauce, creating a comforting dish. Save
Roasted pumpkin glistens in savory Japanese curry sauce, creating a comforting dish. | bitegrill.com

A comforting fusion dish that combines the rich, savory flavors of Japanese curry with the sweetness of roasted pumpkin. Perfect for autumn or any time you crave a hearty, aromatic meal.

I first tried this recipe during a chilly autumn weekend when I was looking for something both cozy and exciting. Adding roasted pumpkin brought a delightful twist to classic Japanese curry, making it a staple in my kitchen ever since.

Ingredients

  • Pumpkin (kabocha or butternut squash): 500 g, peeled and cubed
  • Onion: 1 large, diced
  • Carrots: 2 medium, sliced
  • Potatoes: 2 medium, peeled and cubed
  • Garlic: 2 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Vegetable oil: 2 tablespoons
  • Japanese curry powder or mild curry powder: 3 tablespoons
  • All-purpose flour (or gluten-free flour for GF option): 3 tablespoons
  • Vegetable broth: 800 ml
  • Soy sauce: 2 tablespoons
  • Mirin (optional): 1 tablespoon
  • Tomato paste: 1 tablespoon
  • Honey or maple syrup: 1 tablespoon
  • Salt and pepper: To taste
  • Steamed rice: To serve
  • Chopped scallions (optional): To serve

Instructions

Roast the Pumpkin:
Preheat oven to 200°C (400°F). Toss pumpkin cubes with oil, salt, and pepper. Spread on baking tray and roast for 20-25 minutes, until tender and slightly caramelized.
Prepare Aromatics:
Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add onion and cook until soft and translucent (about 5 minutes).
Add Garlic & Ginger:
Stir in garlic and ginger and cook for 1 minute until fragrant.
Vegetable Sauté:
Add carrots and potatoes. Sauté for 3-4 minutes.
Create Curry Base:
Sprinkle curry powder and flour over vegetables. Stir constantly for 2 minutes to form a roux-like base.
Add Liquids:
Gradually pour in vegetable broth, stirring to avoid lumps. Add tomato paste, soy sauce, mirin (if using), and honey or maple syrup. Bring to a gentle simmer.
Combine Roasted Pumpkin:
Add roasted pumpkin to the pot. Cover and simmer for 20 minutes, or until potatoes and carrots are very tender.
Season & Finish:
Taste and adjust salt and pepper as needed. For a smoother curry, lightly mash some of the vegetables.
To Serve:
Serve hot over steamed rice, garnished with chopped scallions if desired.
A vibrant bowl of Japanese Curry Pumpkin Twist served over fluffy steamed rice. Save
A vibrant bowl of Japanese Curry Pumpkin Twist served over fluffy steamed rice. | bitegrill.com

This curry is a hit with my family and friends, especially on cold evenings. Sharing a big pot at the dinner table always brings warm smiles and second helpings.

Required Tools

Large pot, baking tray, chef’s knife, cutting board, wooden spoon

Allergen Information

Contains soy (soy sauce), gluten (flour, soy sauce). Use alternatives if required and confirm product labels for allergens.

Nutritional Information

Per serving: 320 calories, 7 g total fat, 62 g carbohydrates, 6 g protein

Hearty pumpkin blends beautifully with aromatic spices in this Japanese curry recipe. Save
Hearty pumpkin blends beautifully with aromatic spices in this Japanese curry recipe. | bitegrill.com

This dish is perfect for cozy nights and makes delicious leftovers. Enjoy your warm bowl of curry and share it with loved ones.

Recipe FAQ

→ Can I use butternut squash instead of kabocha?

Yes, butternut squash works well and offers a mild sweetness similar to kabocha in this fusion curry.

→ How can I make this dish vegan?

Swap honey for maple syrup and confirm your soy sauce and flour options are vegan-friendly for a plant-based version.

→ What can I use for extra protein?

Add cooked lentils or chickpeas for a heartier meal without changing the flavor profile significantly.

→ How do I make this gluten-free?

Use gluten-free flour and ensure your soy sauce is certified gluten-free to suit dietary needs.

→ Which side dishes pair best?

Serve with steamed rice, a crisp salad, or pair with white wine or chilled Japanese beer for balance.

Japanese Curry Pumpkin Twist

Enjoy bold Japanese curry flavors blended with tender roasted pumpkin and fresh vegetables for a hearty meal.

Prep duration
20 min
Cook duration
40 min
Complete duration
60 min
Created by Ethan Walker


Skill Level Medium

Heritage Japanese Fusion

Output 4 Portions

Dietary considerations Meat-Free, No Dairy

Components

Vegetables

01 1 lb 2 oz pumpkin (kabocha or butternut squash), peeled and cut into cubes
02 1 large onion, diced
03 2 medium carrots, sliced
04 2 medium potatoes, peeled and cubed
05 2 garlic cloves, minced
06 1 tablespoon grated ginger

Curry Base

01 2 tablespoons vegetable oil
02 3 tablespoons Japanese curry powder or mild curry powder
03 3 tablespoons all-purpose flour or gluten-free flour

Liquids

01 3 1/3 cups vegetable broth
02 2 tablespoons soy sauce
03 1 tablespoon mirin (optional)

Seasoning & Add-ins

01 1 tablespoon tomato paste
02 1 tablespoon honey or maple syrup
03 Salt and black pepper, to taste

To Serve

01 Steamed rice
02 Chopped scallions (optional)

Method

Phase 01

Roast Pumpkin: Preheat oven to 400°F. Toss pumpkin cubes with a drizzle of oil, salt, and pepper. Arrange evenly on a baking tray and roast for 20 to 25 minutes, until tender and caramelized.

Phase 02

Prepare Aromatics: Meanwhile, heat vegetable oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, approximately 5 minutes.

Phase 03

Add Garlic and Ginger: Stir in minced garlic and grated ginger; sauté for 1 minute until aromatic.

Phase 04

Cook Carrots and Potatoes: Incorporate sliced carrots and cubed potatoes; sauté for 3 to 4 minutes.

Phase 05

Form Curry Base: Sprinkle curry powder and flour over the vegetables. Stir thoroughly for 2 minutes to develop a thick base.

Phase 06

Simmer with Broth and Seasonings: Gradually pour in vegetable broth, stirring constantly to avoid clumping. Add tomato paste, soy sauce, optional mirin, and honey or maple syrup. Bring mixture to a gentle simmer.

Phase 07

Combine Roasted Pumpkin: Transfer the roasted pumpkin into the pot. Cover and simmer for around 20 minutes, or until carrots and potatoes are very tender.

Phase 08

Finish and Adjust Seasoning: Taste; adjust with salt and pepper as needed. For a creamier texture, lightly mash some vegetables within the pot.

Phase 09

Serve: Ladle the curry over steamed rice and finish with chopped scallions, if desired.

Tools needed

  • Large pot
  • Baking tray
  • Chef's knife
  • Cutting board
  • Wooden spoon

Allergy details

Review each ingredient for potential allergens and consult with healthcare providers if you're uncertain about sensitivities.
  • Contains soy (soy sauce); gluten (all-purpose flour, soy sauce). Use gluten-free substitutions if required and check all labels carefully.

Nutritional information (each portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy: 320
  • Fats: 7 g
  • Carbohydrates: 62 g
  • Proteins: 6 g