Vegetable Curry


Today’s dinner was Vegetable curry, And as always it’s like a combination of Indian curry and Japanese curry. I stir-fry spices, onion, garlic & ginger, add some tin tomato and stir-fry it well to let the sourness evaporate, then add water. When it comes to the boil, I add the vegetables – the hard ones first, then the others added one by one. I then add something sweet (I added Apricot preserve and some grated apple today), Japanese curry roux when the vegetables are cooked, then garam masala and it’s done. Today’s vegetables were carrot, onion, Japanese kabocha, Japanese sweet potato & courgette.


Rice looks strange because I mixed defrosted Japanese rice cooked with multi-grain and plain Japanese rice.

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