Japanese Vegetable Curry
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
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.