Japanese curry

Japanese curry

Tags

Asian
Vegan
Rice
Japanese
Curry

Cook

Ingredients

  • 1 inch ginger, grated
  • 2 apples peeled and grated
  • 1 large onion, diced
  • 5 cups water
  • 2 carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 ½ cup green beans
  • Broccoli
  • 1 block tofu
  • 2 Chinese eggplants, chopped
  • 1 box curry mix
  • Rice

Steps

  1. Drain and press the tofu, clean and cook the rice.
  2. Chop the eggplant then submerge in water for 15 mins.
  3. In the wok add oil then cook onion until translucent. Add the garlic, ginger and apple.
  4. Add potatoes and cook for a little, then add carrot and continue to cook.
  5. Add the water then bring to a boil and lower to a simmer. Simmer until potatoes are tender.
  6. In the meantime drain the eggplant and pat dry. Cook the eggplant in the frying pan until golden.
  7. Once eggplant is cooked put on a plate and cook the tofu until golden brown.
  8. When there is five minutes left to simmer add the green beans, broccoli, tofu and eggplant. Break the curry block in and mix until dissolved.