Japanese vegetable curry
The mild, gravy-like curry Japanese families love, packed with potato and carrot.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- White potatoes600 g
- Carrots300 g
- Brown onions300 g
- Apples1 apple
- Vegetable stock cubes2 cubes
- Soy sauce20 ml
- Basmati rice320 g
- Free-range eggs4 eggs
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder, plain flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Soya, Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions. Boil the eggs for 7 minutes, cool in cold water and peel.320 g basmati rice4 eggs
- Slice the onions. Heat 2 tablespoons of oil in a large pan over a medium heat and fry them slowly for 10 minutes until golden. Peel the potatoes and carrots, cut into chunks and add.600 g white potatoes300 g carrots300 g brown onions
- Stir in 3 tablespoons of flour and 2 tablespoons of curry powder for 1 minute. Add the crumbled stock cubes, 900 ml of water, the soy sauce and the grated apple. Simmer for 20 minutes, stirring now and then, until the vegetables are soft and the sauce is thick.1 apple2 cubes20 ml soy sauce
- Serve the curry beside the rice, with the eggs halved on top.
The grated apple is the secret. It gives that gentle sweetness Japanese curry is known for.
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