Japanese curry is considered the best comfort food in Japan - it tends to be sweeter and milder than Indian curries. This is a super easy recipe for busy nights using homegrown chickpeas. Best of all, the leftovers tastes even better the next day! (so make more!)

 

PREPARATION: 20 MIN    |    COOKING: 40-50 MIN    |    READY IN: 60-70 MIN 

Ingredients (8 serves)

• 2C homegrown chickpea sprouts (we also added a mix of lentils as well!)
• 2 onions, sliced
• 2 carrots, cubed
• ¼ pumpkin (Japanese pumpkin preferred) cubed
• 3 potatoes, cubed
• 1 tomato, cut in wedges
• 1 bunch broccolini or asparagus cut tin thirds
• 1 zucchini
• 1 knob ginger (1 tsp grated ginger)
• 2 cloves garlic (grated)
• 1½ tbsp vegetable oil
• Some salt and pepper

Curry

• 4C vegetable stock (homemade or store bought)
• 1 pack Japanese curry roux (7-8 cubes)
  *See the recipe below for homemade roux
• 1 tbsp soy sauce
• 2 tsp salt

For serving

• Cooked Japanese medium grain rice
• Fukujinzuke (red picked vegetable)

 

Method

1. In a large pot over low heat, add vegetable oil and cook onions for about 10 -15 minutes, until onions are translucent and slightly caramelised.
2. Next, add carrots, potatoes and pumpkin. Toss the vegetables around to cover with oil for 1 minute.
3. Add grated ginger and garlic. Cover with a lid and cook on low heat and let the vegetables steam for 20 minutes. Check and agitate occasionally to prevent burning.
4. Add the vegetable broth and bring it to boil on medium heat.
5. Check if the vegetables have been soften to the middle - if not, leave it cooking for a few more minutes.
6. Add homegrown chickpeas, tomato and asparagus, and cook for 5-10 minutes.
7. Add curry roux and mix until dissolved and adjust the taste with soy sauce and salt.
8. Serve with the steamed rice and Fukujinzuke on the side.

 

*To Make Roux
Spice mix ingredients

• 1 tsp turmeric 
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1tsp clove
• 1 tsp cardamon
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp cayenne pepper
• 100g butter
• 200g plain flour
• 50ml vegetable broth or water
• 3 tbsp honey

Method

1. Roast all spices in a frying pan over low heat for about 5 minutes till fragrant. Put aside.
2. Melt butter in a frying pan over low heat.
3. Add flour into the flying pan and stir to combine butter and flour. Keep stirring for 5 minutes.
4. Add vegetable broth and keep stirring. Add all the spices into pan and stir.
5. Once the liquid has evaporated and the mixture is dry, add honey and combine.
6. Transfer to a container and set aside.

This is recipe is gluten free and can be vegan if butter is substituted with margarine.