Vegetable Japanese Curry

今日の夕食は、野菜のカレーでした。オーストラリアからお友達がいらしていたときに作りましたが、考えてみれば夫は出張中だったのでそろそろカレーを欲する頃じゃないかと。短時間で出来て滅多に失敗もないメニューで夫もわたしも好きなので、結構よく登場します。今日のようにお友達がカードを作りにいらしている日は、一応4時ごろまでとお伝えしていますが大抵5時ごろになってしまので(せっかくなので仕上げていただきたいですし)、事情が許すときは短時間に作れるメニューを組むようにしています。そんなときに、便利なメニュー。

Today’s dinner was Vegetable Curry.  I made it when our Australian friends were staying but my husband was away on business at that time so I thought he probably would like it. It’s quick to make and both my husband and I love it so I tend to make it often.  When I have my friends here to make cards, I tell them they are welcome to stay until 4.00pm but often it takes them until about 5.00pm to finish what they are making, so whenever possible I think of a menu that takes a short time to cook for dinner so I can tell them they are welcome to stay until they complete the cards they are making.  Curry is one of the quick ones to make.

今日入れたお野菜は、玉ねぎ、にんにく、しょうが、人参、じゃがいも、かぼちゃ。ブロッコリー、(缶詰のトマトも少し)。冷蔵庫に中途半端に残っているズッキーニとキャベツも入れるつもりでしたが量が増えてしまい、断念。

I used onion, garlic, ginger, carrot, potato, Japanese kabocha pumpkin and broccoli (and some tinned tomato).  I was planning to use left-over courgette and cabbage but the quantity got too large without them.

玉ねぎ、にんにく、生姜を炒めてスパイスを数種類加えてしばらく炒めたあと缶詰のトマトを少し加えさらに炒め、お水を加えてベイリーフを加えて人参を加えてしばらく煮て、時間差で固いものから順に野菜を加えて煮て、最後にカレーのルー数種類とガラムマサラを加えて出来上がり。あ、少し甘みを加えるためにアプリコットのプリザーブも加えました。今日もかぼちゃがほとんど溶けてしまいましたが。

I saute onion, garlic & ginger, then add a few spices and continue sauteing.  I than add some tin tomato (just a small amount), sautee it again then add water and a bay leaf.  I than add carrot and cook for a while, add potato and cook for a while etc to cook harder vegetables first.  When everything is tender, I turn the heat off, add a few kinds of Japanese curry roux and garam masala and it’s done.  I added a little apricot jam to add a little sweetness.  Sometimes I add chilli peppers as well if it’s not spicy enough.  Most of the pumpkin pieces had fallen apart again, but it was still very good.

04Dec18Dinner1

04Dec18Dinner2

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