Japanese Vegetable Curry Recipe

This Japanese vegetable curry recipe is a variation on basic Japanese curry recipe. Other vegetables and mushrooms can be added as you like. Using Japanese curry roux (curry sauce mix) makes it easy to cook Japanese-style curry at home. Various kinds of curry roux, such as S&B and House brand are available at supermarkets and Asian grocery stores. Serve curry with steamed rice.

Japanese Curry

Japanese Vegetable Recipes
Japanese Curry

Japanese Recipes
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Ingredients:

• 1 1/2 Tbsp. plus 1 Tbsp. olive oil
• 1 Japanese eggplant, trimmed and cut into 1/4 inch thick rounds (1 cup)
• 2 small yellow bell pepper, cored and cut into bite-size pieces (1 cup)
• Salt and pepper to season
• 1 clove garlic, minced
• 1 small onion, sliced (1 cup)
• 1 medium carrot, peeled and cut into bite-size pieces (1 cup)
• 4 cups water
• 1 small package (125g) Japanese curry roux

Preparation:

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. 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. Dissolve blocks of Japanese curry roux in the soup and stir lightly. Add fried eggplant and bell pepper in the curry and stop the heat.
*Makes 6 servings

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