Home-made Japanese Vegetarian Curry Rice

Method8 steps

1. 1

   Step 1: Put all 2 tablespoons base oil and 30 g butter into a large frying pan over medium-high heat and let the butter melt.

   Uses 2 tbsp oil · 30 g butter

2. 2

   Step 2: Add all the grated ginger (25 g), grated garlic (2 cloves) and thinly sliced onions (2) to the melted fats from step 1. Sauté for about 10 minutes, until the onions are yellowish, very soft and beginning to brown at the edges. Add a little of the optional extra oil only if they stick.

   Soften and brown the onions · 10 minUses melted butter and base oil · 25 g ginger, grated · 2 cloves garlic, grated · 2 onions (about 450 g), very thinly sliced · A little additional oil, only if the onions stick

   
3. 3

   Step 3: Reduce the heat to medium. Sprinkle all 2⅓ tablespoons flour over the softened onions from step 2 and stir for 1 minute to cook the flour.

   Uses soft sautéed onions with ginger and garlic · 2⅓ tbsp flour

4. 4

   Step 4: Add all the curry powder (2 tbsp) and tomato paste (2½ tbsp), plus ½–1 teaspoon hot red chilli powder to taste, to the flour-coated onions from step 3. Cook for another 1 minute, mixing well.

   Cook the curry spices and paste · 1 minUses onion-and-flour curry base · 2 tbsp curry powder · 2½ tbsp tomato paste · ½–1 tsp hot red chilli powder, according to taste

5. 5

   Step 5: Add all the prepared potato (1) and carrot (100 g) pieces to the curry base from step 4. Stir and cook for about 2 minutes to coat them with the base.

   Coat and sauté potato and carrot · 2 minUses spiced onion curry base · 1 potato (about 200 g), cut into about 12 bite-size pieces · 100 g carrot, cut into 2 cm discs or half-discs

6. 6

   Step 6: Pour all 100 ml dry white wine into the vegetables and base from step 5. Increase the heat and stir. When it starts boiling, add all 400 ml water, the vegetable stock powder (2 tsp), salt (1 tsp), sugar (1 tbsp) and tamarind (1 tsp), plus the grated apple if using. Mix well, leaving the zucchini for step 7.

   Uses potato and carrot coated with curry base · 100 ml dry white wine · 400 ml water · 2 tsp vegetable stock powder · 1 tsp salt · 1 tbsp sugar · 1 tsp tamarind · 1 sweet red apple, grated, optional

7. 7

   Step 7: Cover the curry mixture from step 6 and cook for about 7 minutes, stirring occasionally to keep it from sticking. Then stir in all the zucchini (100 g) discs.

   First covered vegetable simmer · 7 minUses curry mixture with potato and carrot · 100 g zucchini, cut into 2 cm discs

8. 8

   Step 8: Cover the zucchini-containing curry from step 7 and cook for about 8 minutes more, stirring occasionally, until all the vegetables are cooked through and the sauce is as thick as béchamel. Continue if needed; if it is still watery, remove the lid and reduce it until thick. Serve as six standard curry portions with ready hot rice.

   Finish cooking the zucchini curry · 8 minUses curry with zucchini added · Ready cooked hot rice, as needed for serving