A delicious vegetarian Japanese curry recipe that's on the table in just over 30 minutes. You wil love the flavors of this spicy sweet curry sauce served up with stir fried vegetables and sticky rice or noodles.
cooked sticky rice, brown rice, or noodles for serving
sesame seeds, furikake, or green onionsgarnish
Instructions
Make the sauce and veggies
Heat the oil in a medium saucepan. Add the onions and carrots and cook for about 5-8 minutes or until very soft. Add the ginger and cook for 30 seconds. Add the vegetable broth and bay leaf to the pot, heat to a boil and cook for five minutes.
1 tablespoon coconut oil, 1 onion, 1 carrot, 1 inch piece ginger, 2 ½ cups vegetable broth, 1 bay leaf
Add the curry roux to the pot, stirring continually to dissolve it into the liquid. Add 1 tablespoon applesauce to the pot plus salt and pepper as desired. Mix well, taste and adjust the seasoning as desired. Thin out with additional veggie broth or water to reach the desired consistency.
½ box Japanese curry sauce roux, 1 tablespoon applesauce
Saute veggies
Heat the oil in a skillet over medium high heat. Add the green beans and red bell pepper and cook for 3-4 minutes. Add the mushroom and continue cooking until mushrooms are soft.
1 tablespoon olive oil, ½ red bell pepper, 1 cup green beans, 1 cup mushrooms
Serving
Serve with cooked sticky rice, brown rice, or noodles. Garnish with sesame needs, green onions, or a bit furikake.
cooked sticky rice, brown rice, or noodles for serving
Notes
Getting the Spiciness Just Right. If spicy isn't your thing, start with the low heat version of the curry sauce. You can always add more spice if you want more heat.
Use a Wok. Cook the vegetables in a wok over high heat for the best texture and flavor of the stir fried veggies. A cast iron skillet also works well.
Taste and Adjust. Taste the sauce to adjust the sweetness and spiciness of the dish. To make sweeter, add more applesauce and to make it spicier add cayenne pepper.