Japanese Curry

今日の夕食は、(少しインド式を取り入れていますが)日本のカレーでした。

買い物に出ずに冷蔵庫の中のものだけで作った、野菜カレー。玉ねぎ、人参、じゃがいも、赤パプリカ、黄パプリカ、ローカルのロングビーンズ(長いいんげん)。ベースはインド式にスパイス(クミンシード、クミンパウダー、コリアンダーパウダー)とニンニク、生姜、玉ねぎを炒めたところに生のトマトを入れてカレー粉を加えしっかりトマトが潰れてからお水と野菜ストックを加え、硬いお野菜から順番に入れて煮て、日本のカレールーを入れました。

ご飯は、十六穀米。夫は白米よりこちらの方を喜びます。

Today’s dinner was Japanese Curry (with Indian curry base).

I didn’t want to go out for shopping so I made it with what I found in the fridge – onion, cararot, potato, red & yellow pepper and long beans.  I sauteed onion with some spices, garlic and ginger, curry powder then added fresh tomatoes.  When the tomatoes became saucy, I added some water and vegetable stock, then cooked vegetables – I just add hard-to-cook vegetable first then add others later.  When everything is cooked more or less, I turn the heat off, put in some Japanese curry roux, let it melt then put it back on the heat and cook for 5 to 10 minutes.

The rice is cooked with mixed grains (I buy small packets of 16 different grains from Japan that you just add to your white rice).  My husband prefers this to white rice.  I like both but this seems to go well with curry.

15sept16dinner1

 

15sept16dinner2

 

昨日束ねたお花も豪華に綺麗に咲いています。

The bouquet I made yesterday is looking beautiful.

 

15sept16dinner3

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