Bobby and I went to the Japanese grocery store this weekend and picked up a package of Japanese Curry mix:
And it’s vegan! Japanese Curry (known as Kare) is slightly less sweet than a typical Indian or Thai curry, and very rich in flavor. This recipe is simple to make but it tastes savory and complex. We both loved it and I will be making this often.
Ingredients (serves 2)
2 teaspoons sesame oil
1 small onion, roughly chopped
1 cup snap peas
1 large carrot, sliced (I used my new mandoline)
1 small potato, roughly chopped
1/2 medium nectarine, roughly chopped
1 cup water
1.5 blocks of curry mix (1.5 servings, according to the box)
about 20 basil leaves, chopped
1. Heat the oil in a medium saucepan over high heat. Add the onions and saute for 3-4 minutes. Reduce heat to medium and add the snap peas, carrot, potato, and nectarine. Continue to cook for 5-6 minutes, stirring occasionally.
2. Add the water and cover. Cook for 7-8 more minutes. Add the curry mix and stir until it dissolves. Continue stirring for about 5 minutes, or until the curry thickens to your desired consistency (cook longer for thicker curry). Right before you take it off the heat, add the chopped basil leaves and mix well.
3. Serve with rice or your grain of choice. We also tried it with shirataki noodles – delicious!