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Japanese Coco Ichibanya-Style Vegetable Curry

vegetable curry rice

Make Japanese vegetable curry today! With sweet and savory flavors, this veggie packed dinner is kid friendly and so tasty everyone will be asking for seconds! Ready in just under 1 hour. 

Scale

Ingredients

Instructions

  1. Submerge the chopped eggplant in cold water and leave for 15 minutes. This will remove some of the bitterness.
  2. In a large pot over medium high heat, add 1 tablespoon oil, grated ginger and apple. Stir and cook for 2 minutes.
  3. Add onion and cook for 3 minutes, or until the slices have softened and are translucent.
  4. Add water and stir. Add carrot, potatoes, and green beans and stir. Bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes.
  5. Drain the eggplant and pat dry with a paper towel. In a large pan over medium high heat, add 1 tablespoon vegetable oil and when the oil is hot, add the eggplant. Cook on each side for 2-3 minutes, until golden and tender. Turn the heat off and transfer to a plate covered with paper towel. Set aside.
  6. Break the curry roux and stir it into the pot until it’s completely melted.
  7. When there’s 10 minutes left to the cooking process, open the lid and add the eggplant and cherry tomatoes. Put the lid back on and simmer for the remaining 1o minutes.
  8. Serve with fukujinzuke (Japanese relish) and cooked Japanese rice. 

Notes

Keep the leftovers refrigerated in an airtight container. It will keep for up to 5 days.

You can also freeze it in individual Ziploc bags for up to 1 month.

Keywords: main, stew, vegan, vegetarian

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