Yuzu Shiso Tofu Kabocha Curry

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Yuzu Shiso Tofu Kabocha Curry is a delightful fusion of traditional Japanese flavors with a modern twist. The dish combines the unique citrusy aroma of yuzu with the refreshing herbal notes of shiso, creating a vibrant flavor profile that perfectly complements the creamy texture of kabocha squash and tofu. This curry is a favorite among those who appreciate the balance of sweet and savory tastes. The richness of the coconut milk blends seamlessly with the spices, making it a comforting yet exotic dish. Loved for its layers of flavors and healthy ingredients, this curry is not only delicious but also visually appealing, making it a perfect addition to any meal rotation.

Ingredients

Serving Size:

Onion – 1 Piece
Garlic – 3 Cloves
Ginger – 1 Tbsp
Kabocha – 500 Grams
Tofu – 300 Grams
Coconut Milk – 400 Ml
Yuzu Juice – 2 Tbsp
Shiso Leaves – 10 Piece
Curry Powder – 2 Tbsp
Soy Sauce – 2 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

12 Grams

Saturated Fat

600 Mg

Sodium

35 Grams

Total Carbohydrate

5 Grams

Dietary Fiber

8 Grams

Sugars

12 Grams

Protein

Directions

Step 1

Peel and chop the onion, garlic, and ginger. Set aside.

Step 2

Cut the kabocha into bite-sized pieces and cube the tofu.

Step 3

In a pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.

Step 4

Add the kabocha and curry powder to the pot. Stir well to coat the kabocha with spices.

Step 5

Pour in the coconut milk and let it simmer for 15 minutes, or until the kabocha is tender.

Step 6

Add the tofu, yuzu juice, and soy sauce. Cook for another 5 minutes.

Step 7

Garnish with chopped shiso leaves before serving.

Step 8

Enjoy your Yuzu Shiso Tofu Kabocha Curry hot.

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Yuzu Shiso Tofu Kabocha Curry

Categories :

Ingredients

Nutrition