Cooked this Japanese Curry with Pumpkin & Celery for my loved ones recently. I cook this Japanese Curry with Butternut Pumpkin, Enoki Mushroom & Celery served on Japanese Short Grain Rice with red Fukujin Tsuke.

Preparation:

Cut Butternut Pumpkin to small pieces, Celery to small pieces and a bundle of Enoki Mushrooms to smaller length. I also have 4 cubes of Instant Japanese Curry mix. Get ready some butter and have a bowl of cooked short grain rice.

Also, I had some Red Fukujin Tsuke, a Japanese redish made from pickled Daikon, cucumber or lotus roots, usually to serve with Japanese Curry.

Cooking:

First, I melt 1 TBS Butter in a wok. Than, I saute pumpkin pieces for 3 mins.

Next, add in Enoki Mushrooms and 4 Instant Japanese Curry Cubes to melt in the heat. Add in 600ml water and bring to a boil, stirring often.

When the curry sauce thicken, add in Celery to heat through and off heat.

Pour this Japanese Curry with Pumpkin & Celery over cooked rice in a deep dish, garnish with Red Fukujin Tsuke and serve immediately. My Samurai is enjoying his comfort dish.

If you like Japanese Curry, check out another of my recipe: Meatless Japanese Curry Rice

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Tagged : celery / enoki / fukujin tsuke / japanese curry / pumpkin / rice