top of page

Golden vegetable curry

Prep Time:

15 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

Japanese S&B Golden curry is probably Japan's most popular brand of curry roux. If you've never used Japanese curry roux before, it comes in cubes, normally 10-12 to a box in a block. Adding the cubes to partly cooked ingredients with water makes preparing a quick curry an easy affair. I used the Hot version here with just a kittle garlic and some cloves for a slightly richer flavour.


1 onion

90g aubergine

80g sweet potato, peeled

60g mushrooms

90g tinned chickpeas

1/2cm ginger

2 cloves garlic

1 1/2 tbsps vegetable oil

300ml water

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 minutes

add the “Golden”curry roux & chutney and cook over low medium heat for a further 8-10 mins, stirring occasionally

serve with white rice

bottom of page