At my cooking classes, I always encourage my students to work with Asian spices & sauces to bring authentic Asian flavors to locally sourced, in-season vegetables. It can be overwhelming to follow traditional Asian recipes, so it’s fine to work with the fresh ingredients you have right at your farmer’s market or co-op.
When I looked over my bounty this week – carrots, potatoes, cauliflower, Japanese turnips, yellow onions, and orchard apples – I immediately thought of a steaming bowl of Japanese Vegetable Curry.
Nicely spiced with fresh ginger & garlic, and our rich blend of Japanese Curry Powder, this Japanese Vegetable Curry makes the most flavorful dish out of the fall harvest.
And you know what? I was just typing and glancing over at the pumpkin by our door, and wondering why I didn’t add that sweet autumn fruit into this warming curry. Next time! Or if you’re making it, try replacing the potatoes with pumpkin, or adding in both to make a hearty stew (you can then skip the side of rice).
Japanese curry is on the sweeter, milder side, which makes it a delicious introduction for kids, as well as adults who are new to curries.
Serve this Japanese Vegetable Curry over a bowl of Japanese rice or brown rice, to make a cozy dinner for the family on one of these cool, fall nights.
Japanese Vegetable Curry
Ingredients
- 2 tbsp vegetable oil
- 1 yellow onion – thinly sliced
- 2 garlic cloves – minced
- 1 tbsp freshly minced ginger
- 2 tbsp of Season with Spice’s Japanese Curry Powder mixed with 1.5 tbsp water to form a curry paste
- 2-3 carrots – cut into 1/2 inch thick half moons
- 4-5 small Japanese white turnips – thinly sliced or 1.5 cups of cauliflower florets
- 4.5 cups vegetable broth
- 3 Yukon Gold potatoes – peeled and cubed I used Minnesota-grown MonDak potatoes
- 1 sweet apple try Sweet Tango in the fall, or Fuji or Gala the rest of the year – peeled
- 1 tbsp ketchup
- 1 tbsp soy sauce or tamari
- 2 tsp flour mixed with 1 tbsp water
- 1 tbsp red miso paste
- 1 cup fresh or frozen sweet peas or shelled edamame
Instructions
- In a bowl, soak the potato cubes in cold, salted water (while preparing the other ingredients). This will help to remove excess starch, and prevent the potatoes from browning.
- In a heavy bottom pot, or deep skillet, heat two tablespoons of vegetable oil. When the oil is hot, add in the onion. Sauté over medium-high heat until the onions are softened.
- Add in small splashes of water if it gets too dry. Cook for about 10 minutes.
- Next, add in the garlic and ginger, and cook for about a minute. Then mix in the Japanese curry paste, and cook for another 20-30 seconds until fragrant.
- Add in the carrots and Japanese turnips (or cauliflower), and sauté for 3-4 minutes, or until the vegetables are just tender.
- Stir in the broth and potato cubes, and heat to a simmer. Peel the apple, and grate it into the curry. Add in the ketchup, Worcestershire sauce, flour slurry, and miso paste. Stir well to fully combine.
- Continue to simmer for 25-30 minutes, or until potatoes are fork-tender. Add in the sweet peas (or edamame), and simmer for another 5-8 minutes.
- Have a taste and adjust any seasonings if needed. The curry should thicken to a stew-like consistency. Serve the curry with Japanese rice or brown rice.