|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Curry is one of the most popular dishes in Japanese cuisine that is served both at home and neighborhood cafes and family restaurants. It's often a favorite dish among children and regularly served at home.
There are many variations of Japanese curry available. For example, chicken curry or beef curry is the most common, which is made of protein, potatoes, onions, and carrots.
Other types of curry include seafood curry, vegetable curry, and mincemeat curry (made with ground beef, ground chicken, or ground pork).
Other popular variations of curry include different toppings that are served atop traditional curry roux made with potatoes, carrots, and onions. Some of these toppings include Japanese deep fried chicken or pork, known as tonkatsu (katsu curry), or curry with breaded and fried shrimp (ebi fry).
- 1 1/2 tablespoon, plus 1 tablespoon olive oil
- 1 Japanese eggplant, trimmed and cut into 1/4 inch thick rounds
- 2 small yellow bell pepper, cored and cut into bite-size pieces
- salt and pepper to season
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 1 medium carrot, peeled and cut into bite-size pieces
- 4 cups water
- 1 small package (125g) Japanese curry roux (*adjust the thickness of curry to your preference by changing the amount of curry roux and water)
Heat 1 Tbsp of olive oil in a large and deep pot over medium heat.
Saute garlic and onion until onion is tender, about a few minutes.
Add carrot and stir-fry with onion for a minute.
Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender.
Meanwhile, heat 1 1/2 Tbsp of olive oil in medium skillet over medium heat.
Saute eggplant and bell pepper for a few minutes, or until tender. Sprinkle with salt and pepper and set aside.
Dissolve blocks of Japanese curry roux in the soup and stir lightly.
Simmer for about 5 minutes.
Add fried eggplant and bell pepper in the curry and stop the heat.
For this recipe of curry with vegetables, bell peppers and eggplant are featured. However, any vegetable of your choosing may be used. Vegetables are sauteed in a pan before being added to the curry roux.
Examples of vegetables include:
Bell peppers (green, yellow, or red)
There are many packaged dry curry roux sold in Japanese grocery stores and mainstream or other Asian grocery stores. There are often various degrees of spiciness available in mild, medium hot, and hot. Some popular brands of Japanese curry roux include S&B, Vermont, and Java.