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!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
Put oil and butter in a large frying pan over medium high heat and melt the butter.
- 2
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).
- 3
Reduce the heat to medium and sprinkle flour over the onion. Sauté to cook flour for 1 minute.
- 4
Add the remaining Curry Base ingredients and cook for another 1 minute, mixing the ingredients well.
- 5
Add potato and carrot to the curry base and cook for a couple of minutes.
- 6
Add wine, turn the heat up and mix well.1. When it starts boiling, add the remaining ingredients and mix.
- 7
Place a lid on and cook for about 7 minutes, then add zucchini. Cook further 8 minutes or so with a lid on until the vegetables are cooked through and the curry becomes a béchamel sauce consistency (note 6). Mix the curry occasionally to ensure that it does not stick to the bottom.
- 8
Serve with hot rice (not in ingredients).