Dinner ideas

Japanese pumpkin curry

japanese pumpkin curry



1.Cut pumpkin into four 2cm thick wedges. Remove seeds and skin. Steam pumpkin 10 minutes or until tender, turning halfway. Pat pumpkin pieces dry with absorbent paper.
2.Toss pumpkin in flour; shake off excess. In a shallow bowl, lightly beat two of the eggs; dip pumpkin into egg, then coat in breadcrumbs. Place on a baking-paper-lined oven tray.
3.In a medium saucepan, bring rice water and salt to the boil over high heat. Cover with a tight-fitting lid; cook over low heat 8 minutes or until rice is tender. Remove from heat.
4.In a medium saucepan, meanwhile, heat half the oil over medium; cook onion, stirring, 3 minutes or until softened. Stir in curry mix and the extra water; cook 5 minutes. Stir in edamame; cook 2 minutes or until heated through.
5.In a small saucepan, place remaining eggs and enough cold water to cover. Bring to the boil, stirring, to centre the yolks. Simmer, uncovered, 2 minutes for soft-boiled. Drain; rinse eggs under cold water until cool enough to handle. Peel eggs.
6.In a large frying pan, heat remaining oil over medium; cook pumpkin 2 minutes each side or until golden.
7.Fluff rice with a fork. Divide rice between serving bowls; spoon curry to the side. Top with pumpkin and torn eggs; sprinkle with seeds.

Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe.


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