Japanese Vegetarian Curry is a recipe requested by a reader. The consistency is just like the store-bought Japanese curry roux. It’s nothing like Indian curry or any other curries in the world!
Add ginger, garlic and onion to the frying pan and sauté for about 10 minutes until the onion becomes yellowish and very soft with some browning around the edge (note 5).
Reduce the heat to medium and sprinkle flour over the onion. Sauté to cook flour for 1 minute.
Place a lid on and cook for about 7 minutes, then add zucchini. Cook further 8 minutes or so with a lid on until the vegetables are cooked through and the curry becomes a béchamel sauce consistency (note 6). Mix the curry occasionally to ensure that it does not stick to the bottom.
Serve with hot rice (not in ingredients).
1. If the carrot is very thick, halve it vertically, then cut into half discs.
The size of the carrot pieces should be slightly smaller than the potatoes so that they will cook in the same time.
2. I used Vegeta stock powder. Instead of 400ml water and stock powder, you can use vegetable stock, preferably salt reduced. In this case, you may need to adjust the amount of salt to add as the stock already contains salt.
3. If you cannot have butter, use 4 tablespoons of grapeseed oil or palm oil instead of oil and butter.
4. If you like spicy food, you may want to increase the hot chilli powder to ½ teaspoon. This will make the curry pretty spicy. You can also reduce the amount of chilli powder or use mild chilli powder instead, if you prefer milder curry.
5. If the onions are sticking to the frying pan, add a small amount of oil.
6. If the curry is still too watery, remove the lid and cook to condense the sauce.
7. The curry can keep in the fridge for several days. Reheating every day will keep it better. You can freeze the vegetarian curry but the texture of potato and some other vegetables will be slightly deteriorated.
8. In addition to examining ingredients of store-bought Japanese curry roux, I referenced the recipe by Masaru Doi in the Japanese magazine called Japanese Homemade Recipe.
9. Nutrition per serving, assuming 6 servings. Rice is not included.
serving: 215g calories: 176kcal fat: 7.2g (11%) saturated fat: 1.6g (8%) polyunsaturated fat: 1g monounsaturated fat: 4.1g cholesterol: 5.2mg (2%) sodium: 428mg (18%) potassium: 418mg (12%) carbohydrates: 23g (8%) dietary fibre: 4g (16%) sugar: 9.2g protein: 2.5g vitamin a: 30% vitamin c: 26% calcium: 3.1% iron: 7.3 %