Description
Japanese Curry Pumpkin Bread Bowls combine the cozy comfort of Japanese curry with creamy pumpkin, served inside toasted bread bowls for the ultimate fall meal.
Ingredients
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 medium carrots, chopped
2 medium potatoes, diced
2 cups pumpkin, cubed (or 1 cup pumpkin purée)
1 1/2 lbs chicken breast or thighs, cubed
4 cups chicken or vegetable broth
1 apple, grated
3–4 blocks Japanese curry roux
1 tbsp soy sauce
1 tsp honey
Salt and pepper, to taste
4 small round bread loaves
Olive oil, for brushing
Pumpkin seeds and parsley for garnish
Instructions
1. Heat oil in a pot and cook onion, garlic, and ginger until soft.
2. Add carrots, potatoes, pumpkin, and chicken. Sauté until browned.
3. Pour in broth and grated apple. Simmer 20 minutes.
4. Stir in curry roux, soy sauce, and honey. Simmer 10 minutes until thick.
5. Hollow bread loaves, brush with oil, and toast at 375°F for 10 minutes.
6. Ladle curry into bread bowls. Garnish with pumpkin seeds and parsley. Serve hot.
Notes
Toast bread bowls to avoid sogginess.
Grated apple is key to authentic Japanese curry flavor.
Curry tastes even better the next day as flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Keywords: Japanese curry bread bowl, pumpkin curry, fall comfort food, Japanese fusion recipes, curry bread bowl dinner