Japanese Vegetable Curry

Japanese Vegetable Curry

Course: Main Course
Cuisine: Japanese, My Style

Equipment

  • Philips HD2139 Pressure Cooker

Ingredients

Curry Roux

  • 50 gm Unsalted Butter
  • 50 gm Plain Flour
  • 50 gm Curry Powder

For the Curry

  • 1 large Yellow Onion sliced
  • 1 tbs Ginger paste
  • 1 nos Fuji Apple pee off skin and pureed
  • 150 gm Tomato pureed
  • 50 gm Tomato Sauce/Ketchup
  • 1 pc Chicken Stock cube`
  • 1 tbs Chili flakes optional
  • 1 pc Carrot peeled and cut into chunks
  • 2 nos Potato peeled and cut into chunks
  • 200 gm Frozen Mixed Vegetable
  • 2 pc Long Beans cut lengthwise and blanched
  • 3 tbs Cooking Oil
  • 500 ml Water
  • Salt & Sugar to taste

Instructions

Curry Roux

  • Melt butter in a heated saucepan. Stir in the flour. Stir continuously to prevent mixture from burning.
  • After 2 minutes, stir in the curry powder. Stir and mix well.. Continue stirring for 2 minutes. Turn off heat and transfer Curry Roux into a bowl to cool.

Cooking with Pressure Cooker

  • Set mode to BAKE VEGETABLE with KPT 15 mins and press START, Add cooking oil
  • Saute onion till changes color. Add the ginger paste.
  • Add in water, apple puree, tomato puree, tomato sauce, chicken stock cube, frozen vegetables, potatoes and carrots. Close lid and tyrn VENT to SEAL.
  • Set mode to CONGEE with KPT 2 minutes then press START.
  • After 2 minutes are up, slowly release steam and pressure. Open lid and stir in half amount of rouz. Taste and adjust seasoning.
  • For added spicy level add the required amount of chili flakes and lastly add in the blanched long beans,
  • Add boiling water if curry is too thick. Served on a bed of Japanes Short Grain Rice.

I was inspired to try cooking this dish from scratch, although I did buy the curry powder ( S&B) from my recent Japan trip.

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