At my cooking classes, I always encourage my students to work with Asian spices & sauces to bring authentic Asian flavors to locally sourced, in-season vegetables. It can be overwhelming to follow traditional Asian recipes, so it’s fine to work with the fresh ingredients you have right at your farmer’s market or co-op.
When I looked over my bounty this week – carrots, potatoes, cauliflower, Japanese turnips, yellow onions, and orchard apples – I immediately thought of a steaming bowl of Japanese Vegetable Curry.
Nicely spiced with fresh ginger & garlic, and our rich blend of Japanese Curry Powder, this Japanese Vegetable Curry makes the most flavorful dish out of the fall harvest.
And you know what? I was just typing and glancing over at the pumpkin by our door, and wondering why I didn’t add that sweet autumn fruit into this warming curry. Next time! Or if you’re making it, try replacing the potatoes with pumpkin, or adding in both to make a hearty stew (you can then skip the side of rice).
Japanese curry is on the sweeter, milder side, which makes it a delicious introduction for kids, as well as adults who are new to curries.
Serve this Japanese Vegetable Curry over a bowl of Japanese rice or brown rice, to make a cozy dinner for the family on one of these cool, fall nights.
Japanese Vegetable Curry
by Season with Spice
Serves 4-6
Ingredients:
2 tbsp vegetable oil
1 yellow onion – thinly sliced
2 garlic cloves – minced
1 tbsp freshly minced ginger
2 tbsp of Season with Spice’s Japanese Curry Powder mixed with 1.5 tbsp water (to form a curry paste)
2-3 carrots – cut into 1/2 inch thick half moons
4-5 small Japanese white turnips - thinly sliced (or 1.5 cups of cauliflower florets)
4.5 cups vegetable broth
3 Yukon Gold potatoes – peeled and cubed (I used Minnesota-grown MonDak potatoes)
1 sweet apple (try Sweet Tango in the fall, or Fuji or Gala the rest of the year) – peeled
1 tbsp ketchup
1 tbsp soy sauce or tamari
2 tsp flour mixed with 1 tbsp water
1 tbsp red miso paste
1 cup fresh or frozen sweet peas or shelled edamame
Method:
1. In a bowl, soak the potato cubes in cold, salted water (while preparing the other ingredients). This will help to remove excess starch, and prevent the potatoes from browning.
2. In a heavy bottom pot, or deep skillet, heat two tablespoons of vegetable oil. When the oil is hot, add in the onion. Sauté over medium-high heat until the onions are softened. Add in small splashes of water if it gets too dry. Cook for about 10 minutes.
3. Next, add in the garlic and ginger, and cook for about a minute. Then mix in the Japanese curry paste, and cook for another 20-30 seconds until fragrant.
4. Add in the carrots and Japanese turnips (or cauliflower), and sauté for 3-4 minutes, or until the vegetables are just tender.
5. Stir in the broth and potato cubes, and heat to a simmer. Peel the apple, and grate it into the curry. Add in the ketchup, Worcestershire sauce, flour slurry, and miso paste. Stir well to fully combine. Continue to simmer for 25-30 minutes, or until potatoes are fork-tender. Add in the sweet peas (or edamame), and simmer for another 5-8 minutes. Have a taste and adjust any seasonings if needed. The curry should thicken to a stew-like consistency.
6. Serve the curry with Japanese rice or brown rice.
Notes:
- You can also use cubed daikon or baked tofu in replace of, or in addition to, the Japanese turnips or cauliflower.
- The curry can be kept in the refrigerator for a few days. When warming it up, just add in some broth or water since it will thicken the longer it sits in the fridge.
by Season with Spice
Serves 4-6
Ingredients:
2 tbsp vegetable oil
1 yellow onion – thinly sliced
2 garlic cloves – minced
1 tbsp freshly minced ginger
2 tbsp of Season with Spice’s Japanese Curry Powder mixed with 1.5 tbsp water (to form a curry paste)
2-3 carrots – cut into 1/2 inch thick half moons
4-5 small Japanese white turnips - thinly sliced (or 1.5 cups of cauliflower florets)
4.5 cups vegetable broth
3 Yukon Gold potatoes – peeled and cubed (I used Minnesota-grown MonDak potatoes)
1 sweet apple (try Sweet Tango in the fall, or Fuji or Gala the rest of the year) – peeled
1 tbsp ketchup
1 tbsp soy sauce or tamari
2 tsp flour mixed with 1 tbsp water
1 tbsp red miso paste
1 cup fresh or frozen sweet peas or shelled edamame
Method:
1. In a bowl, soak the potato cubes in cold, salted water (while preparing the other ingredients). This will help to remove excess starch, and prevent the potatoes from browning.
2. In a heavy bottom pot, or deep skillet, heat two tablespoons of vegetable oil. When the oil is hot, add in the onion. Sauté over medium-high heat until the onions are softened. Add in small splashes of water if it gets too dry. Cook for about 10 minutes.
3. Next, add in the garlic and ginger, and cook for about a minute. Then mix in the Japanese curry paste, and cook for another 20-30 seconds until fragrant.
4. Add in the carrots and Japanese turnips (or cauliflower), and sauté for 3-4 minutes, or until the vegetables are just tender.
5. Stir in the broth and potato cubes, and heat to a simmer. Peel the apple, and grate it into the curry. Add in the ketchup, Worcestershire sauce, flour slurry, and miso paste. Stir well to fully combine. Continue to simmer for 25-30 minutes, or until potatoes are fork-tender. Add in the sweet peas (or edamame), and simmer for another 5-8 minutes. Have a taste and adjust any seasonings if needed. The curry should thicken to a stew-like consistency.
6. Serve the curry with Japanese rice or brown rice.
Notes:
- You can also use cubed daikon or baked tofu in replace of, or in addition to, the Japanese turnips or cauliflower.
- The curry can be kept in the refrigerator for a few days. When warming it up, just add in some broth or water since it will thicken the longer it sits in the fridge.
