Description
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.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 thumb size fresh ginger, peeled and grated
- 1 apple such as Honeycrisp, peeled, cored, and grated
- 1 large onion, thinly sliced
- 5 cups water
- 1 large carrot, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 1/2 cup green beans, ends trimmed and stringy part removed
- 1 Japanese eggplant, chopped
- 8 cherry tomatoes (optional)
- 1 box Japanese curry roux mix (I'm using Java Curry)
- Cooked Japanese short grain rice
Instructions
- Submerge the chopped eggplant in cold water and leave for 15 minutes. This will remove some of the bitterness.
- In a large pot over medium high heat, add 1 tablespoon oil, grated ginger and apple. Stir and cook for 2 minutes.
- Add the onion and cook for 3 minutes, or until the slices have softened and are translucent.
- Add the water, carrot, potatoes, and green beans and stir. Bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes.
- 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 and green beans.
- Saute the vegetables until they are tender and slightly charred. Transfer them to a plate covered with paper towel. Set aside.
- Break the curry roux and stir it into the pot until it’s completely melted. Put the lid back on and simmer for 1o minutes.
- How to serve it: Cover half of the plate or bowl with Japanese rice and the other half with curry. Top with the eggplant, green beans, and cherry tomatoes. Serve.
Notes
Keep the leftovers refrigerated in an airtight container. It will keep for up to 5 days. You can also freeze it in individual storage bags for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 11.6g
- Sodium: 31.9mg
- Fat: 16.6g
- Saturated Fat: 9.9g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 22.5g
- Fiber: 4.6g
- Protein: 2.5g
- Cholesterol: 0mg
