Updated: Sep 26, 2021
here's my latest vegetable Japanese curry recipe. I used the hot version of "Golden" vegetable curry cubes for this dish. the vegetables i used were as follows: sweet potato, aubergine, onion, mushroom and a can of chickpeas. i added a little extra flavour with a clove of garlic and a little bit of ginger and last, some mango chutney. the result is a medium hot, sweet curry that you can serve for a lunch or an evening meal with some fresh steamed rice. if you watch the Youtube tutorial, you'll see that i slice of the stem part of the tomato after i've quartered it. why? you may ask. well, it depends on whether you like to remove the skins of your tomatoes after they've cooked. removing the stem part of the tomato means the skins just peel off really easily. if you don't mind about the skins (and i admit. most people don't) then you don't need to remove the stem during your prep. i used a little fresh mint as a garnish as i have lots growing in the garden but it isn't obligatory (obviously!) if you'd like to make a healthy Japanese curry, you can click Golden vegetable curry for the youtube tutorial or scroll down for the recipe.
happy cooking! kurumi XXXX.
Golden vegetable curry
ingredients: (makes 2 portions)
80g sweet potato, peeled
90g tinned chickpeas
2 cloves garlic
1 1/2 tbsps vegetable oil
3 cubes, “Golden” curry roux
1 tbsp mango chutney
peel and cut the onion into 12 segments.
cut the aubergine, sweet potato & mushrooms into bite size chunks.
peel & mince the ginger & garlic.
heat the oil in a pan & add the ginger, garlic & onion. fry for 30 seconds.
add the aubergine, sweet potato & mushrooms & stir for 1 min.
add the chickpea & water and cook over medium heat for 8-10 mins.
add the “Golden” curry roux & chutney and cook over low medium heat for 8-10 mins, stirring occasionally
serve with fresh Japanese rice