Japan

Japanese vegetable curry

Name: Japanese vegetable curry
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 large sliced onion; 1 tbsp cooking oil (vegetable oil); 2 chunky pieces carrot; 2 medium chunks potato; 3 1/4 cups vegetable stock (vegetable broth); 1/2 grated apple; Pumpkin, red pumpkin, chunks; Button mushroom, halved; 3 tbsp butter; 1/3 cup maida (all-purpose flour, plain flour); 2 1/2 tbsp curry powder; 1/2 tsp garam masala; 1 tbsp plus 1 tsp tomato ketchup (ketchup); 1 tbsp soy sauce; 2 tsp honey; Salt, to taste; 4 bowls to serve cooked rice

Sweet, mellow curry with a thick gravy. The one curry that the kids ask for twice.

55 minTime

12 gProtein each

mildSpice

Curry rice, Japan's home favourite3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

576kcalsame

12 gproteinsame

8 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Onion2 large, sliced

Cooking oil (vegetable oil)1 tbsp

Carrot2, chunky pieces

Potato2 medium, chunks

Vegetable stock (vegetable broth)3¼ cups

Apple½, grated

Pumpkinred pumpkin, chunks

Button mushroomhalved

Butter3 tbsp

Maida (all-purpose flour, plain flour)⅓ cup

Curry powder2½ tbsp

Garam masala½ tsp

Tomato ketchup (ketchup)1 tbsp plus 1 tsp

Soy sauce1 tbsp

Honey2 tsp

Saltto taste

Cooked rice4 bowls, to serve

Method

6 steps

1Cook the onions in the oil on medium low for 15 minutes, stirring often.
2Add the carrot and potato and stir 3 minutes. Pour in the stock and grated apple and simmer, covered, for 15 minutes.
3Add the pumpkin and mushrooms and simmer 8 minutes more.
4Meanwhile melt the butter on low heat, stir in the maida and cook for 4 to 5 minutes. Take off the heat and stir in the curry powder and garam masala.
5Whisk two ladles of hot stock into the roux until smooth, then stir it back into the pot with the ketchup, soy sauce, honey and salt. Simmer 5 minutes, stirring.
6Serve beside or over hot rice.

Serve it like this

Mould the rice on one side of a wide plate and pour the curry beside it, so both halves meet in the middle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Japanese vegetable curry

Sweet, mellow curry with a thick gravy. The one curry that the kids ask for twice.

55 minTime

12 gProtein each

mildSpice

Curry rice, Japan's home favourite3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

576kcalsame

12 gproteinsame

8 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Onion2 large, sliced

Cooking oil (vegetable oil)1 tbsp

Carrot2, chunky pieces

Potato2 medium, chunks

Vegetable stock (vegetable broth)3¼ cups

Apple½, grated

Pumpkinred pumpkin, chunks

Button mushroomhalved

Butter3 tbsp

Maida (all-purpose flour, plain flour)⅓ cup

Curry powder2½ tbsp

Garam masala½ tsp

Tomato ketchup (ketchup)1 tbsp plus 1 tsp

Soy sauce1 tbsp

Honey2 tsp

Saltto taste

Cooked rice4 bowls, to serve

Method

6 steps

1Cook the onions in the oil on medium low for 15 minutes, stirring often.
2Add the carrot and potato and stir 3 minutes. Pour in the stock and grated apple and simmer, covered, for 15 minutes.
3Add the pumpkin and mushrooms and simmer 8 minutes more.
4Meanwhile melt the butter on low heat, stir in the maida and cook for 4 to 5 minutes. Take off the heat and stir in the curry powder and garam masala.
5Whisk two ladles of hot stock into the roux until smooth, then stir it back into the pot with the ketchup, soy sauce, honey and salt. Simmer 5 minutes, stirring.
6Serve beside or over hot rice.

Serve it like this

Mould the rice on one side of a wide plate and pour the curry beside it, so both halves meet in the middle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japanese vegetable curry

Make it your way

Ingredients

Method

Japanese vegetable curry

Make it your way

Ingredients

Method

Make it a meal