Pan-fried vegetables are added in basic curry made with pre-packaged Japanese curry roux.
Ingredients:
- 1 1/2 Tbsp plus 1 Tbsp olive oil
- 1 Japanese eggplant, trimmed and cut into 1/4 inch thick rounds
- 2 small yellow bell pepper, cored and cut into bite-size pieces
- Salt and pepper to season
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 1 medium carrot, peeled and cut into bite-size pieces
- 4 cups water
- 1 small package (125g) Japanese curry roux (*adjust the thickness of curry to your preference by changing the amount of curry roux)
Preparation:
Heat 1 Tbsp of olive oil in large and deep pot over medium heat. Saute garlic and onion until onion is tender, about a few minutes. Add carrot and stir-fry with onion for a minute. Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender. Meanwhile, heat 1 1/2 Tbsp of olive oil in medium skillet over medium heat. Saute eggplant and bell pepper for a few minutes, or until tender. Sprinkle with salt and pepper and set aside. Dissolve blocks of Japanese curry roux in the soup and stir lightly. Simmer for about 5 minutes. Add fried eggplant and bell pepper in the curry and stop the heat.
*Makes 4-6 servings
*Makes 4-6 servings