Japanese Vegetable Curry Recipe

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Feel free to customize this recipe by adding other vegetables of your choice or adjusting the seasoning to suit your taste preferences.

INGREDIENTS

– 2 tablespoons vegetable oil – 1 onion, thinly sliced – 2 carrots, peeled and diced – 2 potatoes, peeled and diced – 1 bell pepper, diced – 1 zucchini, diced – 2 cloves garlic, minced – 1 tablespoon curry powder – 2 tablespoons tomato paste

INSTRUCTIONS

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1

Heat vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until softened and translucent.

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2

Add the minced garlic to the pot and cook for another minute until fragrant.

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3

Add the diced carrots, potatoes, bell pepper, and zucchini to the pot. Stir to combine with the onions and garlic.

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4

Sprinkle curry powder over the vegetables and stir to coat evenly.

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5

Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 20-25 minutes, or until the vegetables are tender.

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Blue Rings

6

Stir in honey or sugar to balance the flavors. Taste and adjust seasoning with salt if needed.

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7

Garnish with sliced green onions and toasted sesame seeds if desired.

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8

Sprinkle curry powder over the vegetables and stir to coat evenly.

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