Japanese Veggie curry
I have been making more than once a week with different vegetables.
It’s my flavorful & nutritious veggie curry.
Because my kids love Japanese curry, but they don't take big chunk of veggies. So I always make veggies puree after stirring and steaming for long time.
This recipe contains ton of veggies, followed by tomato juice and beans, moreover what I like this recipe about is minimizing the amount of curry cubes as it usually contains quite good amount of fat.
My kids just love this curry so much!
I hope you and your family will love it too!
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<JAPANESE VEGGIE CURRY>
<Yield> 5 servings
<Prep time> 6mins
<Cook time> 25mins
2 cloves of garlic
leaf of celery( 1 stalk)
oyster mushroom(200g)/ any mushroom
150g cooked soybeans/ chickpeas
400cc of pure tomato juice( No salt & sugar)
2 Japanese curry cubes(30g)
1 ½ tbsp of curry powder
400cc of soy milk/ any kind of milk
1 tsp of honey
crunchy fried onion
roasted vegetables←My absolute favorite topping!!!!
1: Chop all vegetables into small pieces. In a pot, heat 2 tbsp of vegetable oil over high heat. Throw all vegetables in and start to stir. When all the vegetables are coated with oil, reduce the heat to mid- high and sprinkle 1 tsp of salt. Stir it periodically until vegetables start to sweat.
2: When you see liquid starts to come out from the vegetables, pop the lid on and reduce the heat to low. Steam away until the vegetables become really soft as you stir it periodically. If you see the bottom is burning, splash some water little by little.
3: Open the lid and add curry powder and soybeans. Evaporate the excess moisture and pour tomato juice before it gets burnt. Cook it for 2 mins and add 2 finely chopped curry cubes. After it’s dissolved, blend it with immersion blender until it becomes puree. Add soy milk and honey.
Adjust the taste with salt and pepper. Serve with rice or bread along with your favorite toppings.
Ready to be enjoyed!
・It’s extremely important to stir fry it until all the vegetables are completely wilt down and soft enough to mush with your spatula. This is the key for bursting the aroma of vegetables. Be patient for yumminess!
・If you are looking for more spicy heat, add more curry powder. If it’s too spicy, reduce it to 1 tbsp.
・You can swap for any other vegetables, but I recommend to use carrot and onion as a base. I tried burdock, eggplant, leek, zucchini, and corn. they are all so good!
・Making with almond milk is also my favorite
・Chopping curry cube finely beforehand helps to cook faster.
・For mom and dad♡
If your kids are sensitive to heat. Canned corn will nicely balance out with spiciness.
Dilute with more honey and milk on individual servings after you cooked batch for family.
<Recommended side dish>
Store it in a air-tight container in the fridge for 3days.
Freeze it for 3 weeks.