Japanese Vegetable Curry

A mild, slightly sweet curry of carrots, potatoes and sweet potato in a thick, glossy sauce, served on rice.

TIME BREAKDOWN
Prep: 20 min
Cook: 50 min
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g short-grain or sushi rice
  • 360ml cold water
  • 2 tbsp sunflower oil
  • 1 large onion, chopped
  • 2 carrots, cut into 3cm chunks
  • 300g potatoes, peeled and cut into 3cm chunks
  • 1 small sweet potato, about 250g, peeled and cut into 3cm chunks
  • 2 cloves garlic, crushed
  • 30g butter
  • 3 tbsp plain flour
  • 2 tbsp mild curry powder
  • 1 tsp garam masala
  • 700ml hot vegetable stock (2 stock cubes)
  • 1 tbsp tomato ketchup
  • 1 tbsp light soy sauce
  • 1 tbsp runny honey
  • 1 eating apple, peeled and grated
  • 100g frozen peas
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large, lidded saucepan over a medium heat and cook the onion for 6 minutes. Add the carrots, potatoes, sweet potato and garlic and cook for 3 minutes.

  2. Add the butter and, once melted, stir in the flour, curry powder and garam masala and cook for 2 minutes. Gradually stir in the stock until smooth, then add the ketchup, soy sauce, honey and apple.

  3. Bring to a simmer, cover and cook for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick. Stir in the peas for the last 3 minutes and season to taste.

  4. Meanwhile, rinse the rice in a sieve under cold running water until it runs almost clear, then drain. Put in a lidded saucepan with the 360ml cold water, soak for 20 minutes, bring to the boil, cover tightly and cook on the lowest heat for 12 minutes, then rest, covered, for 10 minutes.

  5. Serve the curry over the rice.