Vegetable Curry

今日の夕食は、野菜カレー、でした。玉ねぎ、にんにく、生姜、クミンシードを炒めたところにスパイス数種類と缶詰のトマト(トマトの部分だけ2つか3つ)加えてしばらく炒めてからお水を加え、煮えるまで長くかかる野菜から順番に野菜を加えていき、ほぼ煮えた頃に日本のカレーのルーを2、3種類入れるという、インド式と日本式の間のカレーですが、味はずっと日本のカレーの方に近い。今日はマンゴーチャツネもあったので使いました。

Today’s dinner was vegetable curry.  I sautee cumin seeds first, add onion, garlic and ginger and sautee it all until onion is soft.  I then add a few spices and a few tomatoes from a tin of tomatoes and sautee a little longer before adding water.  I think add vegetables – first add vegetable that takes longest to cook, then add next then next.  When all is almost tender, I add Japanese curry roux, mix it all together well, put it on a low heat for 10 minutes or so and it’s done.  We always have this with Japanese rice and a salad.  The method is in between Indian curry and Japanese curry but the taste is closer to Japanese.  I also used mango chutney today.

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