Vegetables & legumes
Japanese Vegetable Curry
Mild, thick curry with potatoes, carrot and onion.
VegetarianVegan
Ingredients
- 2 potatoes, diced
- 2 carrots, sliced
- 1 onion
- 2 garlic cloves
- 700 ml vegetable broth
- 2 tablespoons Japanese curry powder
- 1 tablespoon soy sauce
- 1 tablespoon flour
- 1 tablespoon oil
- 1 teaspoon sugar
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5. Sauté 4 min/120°C/speed 1 with the oil.
- Add the potatoes, carrots and broth. Set 20 min/100°C/reverse/spoon speed.
- Add the curry powder, flour, soy sauce and sugar. Cook 8 min/100°C/reverse/spoon speed.
- For a thicker curry, blend a small portion for a few seconds at speed 4 and mix back in.
- Serve over hot white rice.
Tips
- You can add tofu or chicken for more protein.
- The touch of sugar balances the traditional flavor.
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