Home-made Japanese Vegetarian Curry Rice

Japanese Vegetarian Curry is a recipe requested by a reader. The consistency is just like the store-bought Japanese curry roux. It’s nothing like Indian curry or any other curries in the world!


Ingredients
1 potato (200g / 7.1oz), halved and cut into bite size pieces (about 12 pieces in total)
100g/3.5oz carrot , cut into 2cm / ¾" thick discs (note 1)
100g/3.5oz Zucchini , cut into 2cm / ¾" thick discs
100ml/3.4oz dry white wine
400ml/0.8pt water (note 2)
2 tsp vegetable stock powder (note 2)
1 tsp salt
1 tbsp sugar
1 sweet red apple , grated (optional)
1 tsp tamarind
Curry Base
2 tbsp oil (note 3)
30g/1.1oz butter (note 3)
2 onions (450g / 1lb), very thinly sliced
25g/0.9oz ginger , grated
2 cloves garlic , grated
2⅓ tbsp flour
2 tbsp curry powder
½ - 1 tsp red chilli powder (note 4)
2½ tbsp tomato paste

Instructions
1. Make Curry Base
2. Put oil and butter in a large frying pan over medium high heat and melt the butter.
3. Add ginger, garlic and onion to the frying pan and sauté for about 10 minutes until the onion becomes yellowish and very soft with some browning around the edge (note 5).
Full instructions recipe visit: https://japan.recipetineats.com

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