Vegetable Curry


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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