By Yvonne Pflieger

As the weather cools, we are craving hot comfort food that is easy and quick to make. Why not give this Japanese Veggie Curry a go?

What you need:

  • 800g potatoes, cut into slices
  • 400g carrots, cut into slices
  • 100ml dry white wine or sake
  • 400ml hot water
  • 2 tsp vegetable stock powder
  • 1 tsp salt
  • 1 tbsp sugar

For the Curry Base

  • 2 tbsp oil of your choice
  • 30g butter
  • 2 medium sized onions, thinly sliced
  • Thumb-sized piece of fresh ginger, grated or thinly diced
  • 2 garlic cloves, grated or thinly diced
  • 1-2 tbsp arrowroot starch
  • 2 tbsp curry powder
  • ½ – 1 tsp red chilli powder or 1 dried chili
  • 3-4 tbsp tomato paste

Start with the Curry Base:

Melt butter in a large pot over medium high heat and add oil. Add ginger, garlic and onion and sauté for about 10 minutes until the onion becomes soft. Reduce the heat and sprinkle a little of the arrowroot starch over the onion. Add the remaining Curry Base ingredients and cook for another minute, mixing the ingredients well.

Add every thing else

Add sliced potatoes and carrots and cook for a couple of minutes. Add wine and increase heat. When it starts boiling, add the remaining ingredients and mix well.

Cook for about 30 minutes with the lid on and stir occasionally to make sure the curry doesn’t burn at the bottom. If the sauce is too liquid, add some more arrowroot starch (don’t use too much, it will thicken quickly).

Serve with cooked basmati rice, a sprinkle of black or regular sesame seeds and add pickled ginger on top.

You can add different vegetables as you like, maybe even a bit of spinach for a bit of green. All ingredients are available organic at your Co-Op.

Enjoy your Japanese Curry!

*Inspired by different internet recipes