Japanese Vegetable Curry

Name: Japanese Vegetable Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Asian - Japanese
Ingredients: 2 tbsp vegetable oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 inch ginger, minced; 2 tbsp RawSpiceBar’s Japanese Curry Powder; 3 c. carrots, diced; 1 apple, diced; 1 tbsp tomato paste; Salt, to taste; 3. vegetable stock; 1 c. lentils; 2 sweet potatoes, diced; 2 c. green peas; 1 tbsp butter; 1 tbsp flour; Rice, for serving

Apr 27, 2021

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INGREDIENTS

2 tbsp vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
1 inch ginger, minced
2 tbsp RawSpiceBar’s Japanese Curry Powder
3 c. carrots, diced
1 apple, diced
1 tbsp tomato paste
Salt, to taste
3. vegetable stock
1 c. lentils
2 sweet potatoes, diced
2 c. green peas
1 tbsp butter
1 tbsp flour
Rice, for serving

DIRECTIONS

1. Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and add onion and let cook, 4-5 minutes until translucent. Add ginger, garlic and curry powder and stir, 2-3 minutes.
2. Add carrots, apple, tomato paste, and salt to taste. Stir and let brown, 5-6 minutes. Add stock, lentils, and potatoes and bring to a boil over high heat and then reduce the heat. Cover and simmer, 30-40 minutes, until potatoes are tender.
3. In the meantime, make a roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.
4. When the potatoes & lentils are tender, taste and adjust salt to taste. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce.
5. Serve with rice & enjoy!

Japanese Vegetable Curry

Rated 3.0 stars by 1 users

Cuisine

Asian - Japanese

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

2 tbsp vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
1 inch ginger, minced
2 tbsp RawSpiceBar’s Japanese Curry Powder
3 c. carrots, diced
1 apple, diced
1 tbsp tomato paste
Salt, to taste
3. vegetable stock
1 c. lentils
2 sweet potatoes, diced
2 c. green peas
1 tbsp butter
1 tbsp flour
Rice, for serving

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Directions

Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and add onion and let cook, 4-5 minutes until translucent. Add ginger, garlic and curry powder and stir, 2-3 minutes.
Add carrots, apple, tomato paste, and salt to taste. Stir and let brown, 5-6 minutes. Add stock, lentils, and potatoes and bring to a boil over high heat and then reduce the heat. Cover and simmer, 30-40 minutes, until potatoes are tender.
In the meantime, make a roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.
When the potatoes & lentils are tender, taste and adjust salt to taste. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce.
Serve with rice & enjoy!

Japanese Vegetable Curry

Rated 3.0 stars by 1 users

Cuisine

Asian - Japanese

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

2 tbsp vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
1 inch ginger, minced
2 tbsp RawSpiceBar’s Japanese Curry Powder
3 c. carrots, diced
1 apple, diced
1 tbsp tomato paste
Salt, to taste
3. vegetable stock
1 c. lentils
2 sweet potatoes, diced
2 c. green peas
1 tbsp butter
1 tbsp flour
Rice, for serving

View Cart (0) Checkout

Directions

Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and add onion and let cook, 4-5 minutes until translucent. Add ginger, garlic and curry powder and stir, 2-3 minutes.
Add carrots, apple, tomato paste, and salt to taste. Stir and let brown, 5-6 minutes. Add stock, lentils, and potatoes and bring to a boil over high heat and then reduce the heat. Cover and simmer, 30-40 minutes, until potatoes are tender.
In the meantime, make a roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.
When the potatoes & lentils are tender, taste and adjust salt to taste. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce.
Serve with rice & enjoy!