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  • Writer's pictureMiwa

<JAPANESE VEGGIE CURRY>

Updated: Mar 25, 2022

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
Japanese Veggie curry



 

<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♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-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


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3 Comments


Lisa Frey
Lisa Frey
Nov 24, 2021

This is the best Curry Recipe so far! Both of my picky eaters (6&7 years) ate it and LOVED it! And when I say they loved it, they said „You get 153 Stars for it, its soo delicious!“ and I guess thats the best what you can hear from your kids :D I jused a yellow curry paste , because there are no cubes here. I put Onions, sweet corn, red bellpepper and carot in there and topped it with cherry tomato and broccoli (only for me). Thanks for your work on all these recipes! Much love from Germany <3

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Miwa
Miwa
Nov 26, 2021
Replying to

awwwww so happy to hear this!! yes that's the best compliment for moms like us! My kids love this too! I feel good giving them cas I sneak in lots of veggies!! They won't know ! haha

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Elisabeth Parth
Elisabeth Parth
Apr 22, 2021

This Curry recipe is amazing, Miwa, thank you! Do you perhaps have a recommendation for Japanese Curry cubes? I am always overwhelmed by the offer at supermarkets and, same as you, I try to avoid MSG ... All best, Elisabeth

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