Kabocha Curry

This is the best kabocha curry I have ever had. It’s super easy and amazing. I love having this with rice. You can substitute the chickpea flour and spinac. Change the vegetables to your liking!

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Makes 6 cups Time 1 hour

Ingredients

- 1/2 Kabocha Squash

- 1 Russet Potatoe

- 1/2 An Onion

- 2 Medium Carrots

- 1 Tbsp Ginger

- 3 Cloves Garlic

- 1 Tbsp Tonkatsu Sauce (Fruit and Vegetable Sauce)

- 1 Tbsp Curry Powder

- 1/4 Cup Apple Sauce

- 2 Tbsp Chickpea Flour

- 3 Tbsp Soy Sauce or Amino Acid

- 1/2 cup Peas

- 2 cups Spinach

- 4 Cups Water

Directions

1. Chop all vegetable into bit sized pieces.

2. Add all ingredients except chickpea flour in a pot on medium heat. Cook until soft, about 40 minute. Stir occasionally.

3. Whisk chickpea flour with a bit of water. Add to pot, mix well.

4. Turn to medium-low, cook until thickened, about 20 minutes. Stir often.

5. Serve with rice, enjoy!