Simple and quick vegetable curry with rice (Japanese style) that will take you only 20 minutes. It's mild and healthy and can be enjoyed by the whole family.
Ingredients
- 100 g Vermont curry cube ,1 pack = 6 small cubes (Note 1)
- 1 onion ,dice or slice
- 1 carrot ,into 1.5" cubes irregularly
- 1 potato ,into 1.5" cubes irregularly
- 1 zucchini ,slice thinly and divide into 4 equal parts.
- 1 pack fresh beech mushroom , chanterelles, maitake mushrooms, and oyster mushrooms, which are all suitable.
- 1 tomato ,dice
- 800 ml water
Instructions
- Wash all the vegetables and cut them into the right size. Set them aside. Prepare a bowl to dissolve the curry cubes in hot water. Stir with a spoon until they dissolve. (Note 2)
- Sauté vegetables - Heat a pot of oil over medium heat. Put potatoes and carrots in and don't stir them until their undersides are a golden color, about 2-3 minutes. Turn them to the other side and fry them for 1~2 minutes, put them on a plate and set aside.
- Put the zucchini in and don't turn it. Follow the same instructions as for sautéing the potatoes. Then put them on the same plate as the carrots and set them aside.
- Add fresh beech mushrooms and stir for 2 to 3 minutes. Let the water evaporate from the mushrooms. If you sauté the vegetables in this order, the curry will retain the flavor and sweetness of the vegetables and become even tastier.
- Add tomatoes and a little oil and sauté with onions and mushrooms for 2 minutes. Then add carrots and water and cover with a lid until it boils and let it boil for 2 ~3 minutes.
- Add potatoes and zucchini, cover with lid and cook for 2 minutes. Make sure the carrots and potatoes are almost soft. Pour in the curry paste. Make sure the curry cubes have dissolved in water before adding them.
- Let it simmer for about 2 to 3 minutes. During this time, you must stir gently with a large spoon so as not to burn the bottom of the pot. (Note 3)
- Ready to serve with steamed ice.
Tips & Notes:
- 1 package of Vermont curry (100g 6 small cubes) can be eaten by 3~4 people. If you want to make more servings, you can use 2 packets (200g 12 small cubes).
- Always add curry paste at the end, when the vegetables are almost ripe. This is because curry paste contains cornstarch, which is relatively thick. Remember to stir the pot often while cooking or the bottom of the pot will burn.
- I suggest that you cook the curry more than 2-3 hours in advance or half a day in advance, or cook it at noon and then eat it in the evening. If you don't eat it right away, the curry will taste even better and richer if it rests for more than half a day.
Nutrition Information:
Serving: 100g Calories: 173kcal (9%) Carbohydrates: 34g (11%) Protein: 7g (14%) Fat: 4g (6%) Sodium: 48mg (2%) Potassium: 1071mg (31%) Fiber: 13g (54%) Sugar: 6g (7%) Vitamin A: 3150IU (63%) Vitamin C: 29mg (35%) Calcium: 155mg (16%) Iron: 8mg (44%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
