Japanese-style Vegetable Curry Recipe
This recipe is rated 3.2 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
One-pot recipe
Kid-friendly
Comfort food
Lazy dinners
Main meals
As with most curries, this gorgeous garlic-ginger sauce suits virtually any veggies — so if you’ve got sweet potato and cauliflower in the fridge that you need to use up, give it a whirl — guaranteed to work beautifully!
You will need
Serves 4
- 1 tablespoon olive oil (or sub water)
- 1 brown onion, sliced thinly
- 3 cloves garlic, crushed
- 3 cm knob of ginger, finely grated
- 3 medium potatoes, peeled and chopped
- 3 medium carrots, peeled and chopped
- 1 apple, core removed and pureed or very finely grated.
- 2 tablespoons curry powder
- 1 tablespoon soy sauce or tamari sauce
- 3 cups vegetable stock
- Rice, to serve
Recipe: Rainbow Nourishments
Directions
-
Step 1
Heat the oil in a large pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and ginger and saute for 1 minute or until fragrant.
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Step 2
Add the potatoes, carrots, apple, curry powder, and soy sauce to the pot. Saute to sear the vegetables for 5 minutes or until the curry powder becomes aromatic.
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Step 3
Add the stock then reduce the heat to medium-low. Stir the curry occasionally and let it simmer for 20 minutes. The vegetables should be tender, the apple should have dissolved and the curry should be thick.
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Step 4
Divide the curry in bowls and serve over hot rice of your choice.
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Recipe: Rainbow Nourishments
