Easy Grilled Vegetable Japanese Curry

One of my most favorite warming meals of all time. And I gave it a healthy twist!

Serves 2, Prep 15 minutes, Cook 35 minutes

ingredients

1/2 medium sized pumpkin or squash, seeds removed, sliced into 1” pieces

1 brown onion, quartered

1 red onion, quartered

1 green bell pepper

1 Tbsp avocado oil

1 pack S&B Golden Curry Japanese curry block

3 cups steamed mixed grains, (I use a mix of brown rice, wild rice and quinoa)

1 pack tenderstem or broccoli rabe, steamed

1/ Heat oven to 425f/220c and insert a grill pan to heat up on the top rack. Coat the pumpkin, onions and bell pepper in the oil. When grill pan is hot grill the pumpkin for 20 minutes, flipping once. Transfer to a tray and set aside. Next, grill the onions and pepper for 15 minutes.

2/ Meanwhile, in a large pot or frying pan, bring curry package recommended amount of water to boil and add the curry block, breaking it up with a spoon. Whisk until dissolved then add grilled onions and peppers, lower heat to low and simmer for 3 minutes. (Meanwhile you can re-heat the pumpkin in the warm oven)

3/ Serve curry in a large bowl with rice, pumpkin and steamed broccoli. Enjoy!

This is the curry I use. I find the “HOT” spice level not hot at all.