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–+ servings

Japanese Vegetable Curry

This vegetable curry is a great way to enjoy vegetables and keep your diet varied when eating delicious food.
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Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Japanese
Servings 4 -6 people
Calories 265 kcal

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.

Notes

- You can also use cubed daikon or baked tofu in replace of, or in addition to, the Japanese turnips or cauliflower.
- The curry can be kept in the refrigerator for a few days. When warming it up, just add in some broth or water since it will thicken the longer it sits in the fridge.

Nutrition

Serving: 150gCalories: 265kcalCarbohydrates: 39gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1534mgPotassium: 887mgFiber: 7gSugar: 8gVitamin A: 5685IUVitamin C: 32mgCalcium: 63mgIron: 2mg
Keyword vegetable, curry
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