Japanese-style vegetable curry

Method

1. Chop the onion. Peel the carrots and potatoes and cut them into 2 cm chunks. Core the apple and grate it on the coarse side of a grater. Crush the garlic and grate the ginger. Stir the stock cube into 400 ml of boiling water until it dissolves.
2. Rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and let it cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
3. Heat the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then stir in the garlic, ginger and curry powder for 1 minute.
4. Add the carrots, potatoes, grated apple, tomato purée and tamari, then pour in the stock. Bring to a simmer, cover, and cook for 18 to 20 minutes, until the vegetables are tender.
5. Mix the cornflour with 2 tablespoons of cold water until smooth. Stir it into the curry along with the frozen peas and simmer for 3 minutes, until the sauce is glossy and thick enough to coat a spoon.
6. Taste, then season with salt and black pepper.
7. Fluff the rice with a fork and ladle the curry over it.

Tip Grate the apple just before it goes in so it does not brown. A pinch more tamari at the end deepens the flavour if the sauce tastes flat.

Photo made with AI.

From Nosha · nosha.app