One Pot Japanese Pumpkin Curry Stew

A rich, gluten free and vegan one pot pumpkin curry stew with Japanese curry seasoning. It’s the perfect recipe for easy fall dinners.

2 tablespoons olive oil
1 onion, diced
1/2 teaspoon salt
2 cloves garlic, minced
1 14- ounce package firm or extra firm tofu, diced into 1-inch cubes
1 kuri or kabocha squash or pumpkin (about 3 pounds)
2 large carrots, diced (about 2 cups)
3 cups hot water
4 to 6 cubes Japanese curry roux blocks
1 small head of cabbage, diced (about 1 pound)
Short grain brown rice, for serving (optional)

View the full recipe at The Seasoned Vegetable →