Japanese Vegetable Curry


Today’s dinner was a vegetable curry with Japanese curry roux.  The vegetables we used were onion, carrot, potato, sweet potato, and broccoli; we also added some roughly grated apple.


I don’t follow any recipe, I just use whatever I feel like, even though there are basic things I use, so it comes out differently even time and it was specially good today if I may say so myself – which doesn’t happen often.  When we cook something from my repertoire my husband is my assistant, he chopped everything we used today.


First I heated up some cumin seeds in oil slowly until the aroma comes out, then added chopped onion, crushed garlic and grated ginger.  I sautéed it well until onion is sweet and it’s pale brown.  I then added 2 tomatoes from a tin, some spices (today I used Madras curry spice mix, cumin powder, coriander powder, fenugreek powder & bay leaf) and sautéed for a few minutes, then added water, mango chutney, and a little ketchup.  Then I added the vegetables, hard ones first, then the next hardest one 5 minutes later, etc. as well as the grated apple.  When all the vegetables are tender, turn the heat off, put some Japanese curry roux (I use 3 different ones, it seems better to mix a few different brands), then add garam masala and black pepper.  Put the heat back on and cook it slowly for a few minutes and it’s done.  It’s better to let it rest for a little while if you have time but we didn’t have time so we had it straight away.







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