Description
Similar to shepherd’s pie but sweeter and more rich, Japanese curry over mashed potatoes is a comforting meal that both kids and adults will enjoy.
Ingredients
Scale
- 1 1/4 pound potatoes, peeled, and chopped
- 4 tablespoons butter or vegan butter
- 1 cup milk or unsweetened soy milk or oat milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable or grapeseed oil
- 3oz (about 85g) onion, diced
- 1.5 oz (about 45g) carrot, diced
- 1.5 oz (about 45g) frozen corn, thawed
- 2 oz zucchini (about 60g), diced
- 350 to 400 ml water, depending on how thick you like your curry to be
- 5 blocks (squares) of Japanese curry roux such as Vermont Curry
- 1/3 cup spinach, finely chopped
Instructions
- Add the potatoes to a pot and add enough water so there’s about 2 inches above the potatoes.
- Turn the heat to high and bring to a boil. Turn the heat down and cook the potatoes for about 7 minutes, or until they easily be pierced with a knife or fork.
- Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper, and mashed the potatoes until they are smooth. Set aside.
- Add the vegetable oil to a medium pot over medium heat, and add the onion and carrot. Stir fry for 2-3 minutes, or until the onions are translucent.
- Add the corn and zucchini and stir fry for 2 more minutes.
- Add the water and curry roux and keep stirring until the blocks have completely dissolved, and the sauce is thick and bubbling.
- Turn the heat off and stir in the spinach.
- Transfer the mashed potato to a medium size bowl and top with the vegetable curry. Serve.
Notes
To Refrigerate: Put the leftovers in an airtight storage container and refrigerate for up to 5 days.
To Freeze:
Let the dish cool to room temperature and transfer it to a freezer friendly storage container. Freeze for up to 2 months. To reheat, take the dish out of the freezer and let it thaw in the fridge overnight. Microwave on high for 1 to 2 minutes.
Nutrition
- Serving Size: 4
- Calories: 414
- Sugar: 8.2g
- Sodium: 167.3mg
- Fat: 20.6g
- Saturated Fat: 10.7g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 55.9g
- Fiber: 25g
- Protein: 11.2g
- Cholesterol: 31.8mg
