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
- 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
- Cooked Japanese medium grain rice
- Fukujinzuke (red picked vegetable)
- 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.
- Next, add carrots, potatoes and pumpkin. Toss the vegetables around to cover with oil for 1 minute.
- 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.
- Add the vegetable broth and bring it to boil on medium heat.
- Check if the vegetables have been soften to the middle - if not, leave it cooking for a few more minutes.
- Add homegrown chickpeas, tomato and asparagus, and cook for 5-10 minutes.
- Add curry roux and mix until dissolved and adjust the taste with soy sauce and salt.
- 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
- Roast all spices in a frying pan over low heat for about 5 minutes till fragrant. Put aside.
- Melt butter in a frying pan over low heat.
- Add flour into the flying pan and stir to combine butter and flour. Keep stirring for 5 minutes.
- Add vegetable broth and keep stirring. Add all the spices into pan and stir.
- Once the liquid has evaporated and the mixture is dry, add honey and combine.
- Transfer to a container and set aside.
This is recipe is gluten free and can be vegan if butter is substituted with margarine.