I have been making this recipe more than once a week using different vegetables. It’s my flavorful & nutritious veggie curry.
Because my kids love Japanese curry but don't like to eat large chunks of veggies, I always puree the vegetables after steaming for a long time.
This recipe contains a ton of veggies, followed by tomato juice and beans. What I love about this recipe is minimizing the amount of curry cubes it uses, as they usually contains quite a 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> 6 minutes
<Cook time> 25 minutes
<Ingredients>
200g oyster mushrooms/ any mushrooms
150g cooked soybeans/ chickpeas
2 tablespoons vegetable oil
2 cloves garlic
2 onions
1 red pepper
1 carrot
celery leaves (from 1 stalk)
1 teaspoon salt
Seasoning
400ml pure tomato juice (no salt & sugar added)
400ml soy milk/ any kind of milk
2 Japanese curry cubes (30g)
1½ tablespoons curry powder
1 teaspoon honey
<Optional toppings>
grilled chicken
cherry tomatoes
crunchy fried onions
crushed nuts
roasted vegetables←My absolute favorite topping!!!!
<Directions>
1. Chop all the vegetables into small pieces. In a pot, heat the vegetable oil over high heat. Throw in all the vegetables and start to stir. When all the vegetables are coated with oil, reduce the heat to medium-high and sprinkle with salt. Stir it periodically until all the vegetables start to sweat.
2. When you see that liquid starts to come out from the vegetables, pop on a and reduce the heat to low. Steam away until the vegetables become really soft while stirring periodically. If you see that the bottom is starting to burn, splash in some water little by little.
3. Open the lid and add in the curry powder and soybeans. Evaporate the excess moisture then pour in the tomato juice before it starts to burn. Cook it for 2 minutes and then add in finely chopped curry cubes. After they've dissolved, blend the curry with an immersion blender until it becomes a puree. Add in the soy milk and honey. Adjust the taste with salt and pepper. Serve the curry with rice or bread along with your favorite toppings. Now it's ready to be enjoyed!
<Miwa’s tips>
・It’s extremely important to stir fry the vegetables until they have completely wilted and are soft enough to mash with your spatula. This is the key step to allow the curry to burst with the aroma of vegetables. Be patient for the yumminess!
・If you are looking to add more spicy heat, please add in more curry powder. If it’s too spicy, reduce it to 1 tablespoon.
・You can swap out any of the vegetables, but I recommend using carrot and onions as a base. I have tried burdock root, eggplant, leeks, zucchini and corn before, they are all so good!
・Making the curry with almond milk is also my favorite
・Chopping the curry cube finely beforehand helps to cook it faster.
・For moms and dads♡
If your kids are sensitive to heat then the addition of canned corn will nicely balance out the spiciness. Dilute the curry with more honey and milk in an individual portion, after you have cooked the batch for your family.
<Recommended side dish>
<Storage time>
Store in an air-tight container in the fridge for up to 3 days.
Freeze it for up to 3 weeks.
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
2020/05/20 miwa