Japanese Vegetable Curry

Ingredients

• 1 tablespoon vegetable oil
• 1 whole onion, medium
• 2 whole potatoes, medium
• 2 whole carrots, medium
• 3 tablespoons Japanese curry paste (S&B or equivalent)
• 2 cups water
• ½ tablespoon soy sauce
• ½ cup coconut milk (optional, for creaminess)
• 1 to taste salt and pepper

Instructions

1. 1

   Peel the onion, cut it in half from root to tip, then cut each half crosswise into 1/2-inch-thick slices, like cutting layers from a half-onion.

2. 2

   Peel the potatoes with a vegetable peeler, cut each one in half, then cut each half lengthwise into 3/4-inch-thick sticks, like matchsticks but thicker.

3. 3

   Peel the carrots, cut them in half crosswise, then cut each half lengthwise into 3/4-inch-thick sticks to match the potatoes in size.

4. 4

   Pour the vegetable oil into a 5-quart pot and place it over medium heat until the oil shimmers and moves quickly when you tilt the pot, about 90 seconds.

5. 5

   Add the onion slices and stir constantly with a wooden spoon for 2 minutes until they become soft and start to turn transparent, so they release their sweetness.

6. 6

   Measure 3 tablespoons of curry paste into a small bowl, then stir it directly into the pot of onions until no streaks of curry remain and the mixture smells strongly fragrant, about 30 seconds.

7. 7

   Pour 2 cups of water into the pot and use a wooden spoon to scrape the bottom, releasing all the stuck-on curry bits, then stir until smooth.

8. 8

   Add the potato sticks and carrot sticks to the pot and stir once to coat them with curry sauce.

9. 9

   Bring the mixture to a boil over medium-high heat — you'll see large bubbles breaking the surface continuously — about 4 minutes.

10. 10

    Lower the heat to medium-low and simmer uncovered for 12 minutes, stirring once every 3 minutes, until the potatoes and carrots are fork-tender.

11. 11

    Stir in 0.5 tablespoon of soy sauce and taste a spoonful of broth; add salt and pepper until the flavor is savory and balanced to your preference.

12. 12

    If using coconut milk, pour 0.5 cup into the pot and stir gently until the curry looks creamy and smooth, then heat for 1 more minute without boiling.

13. 13

    Ladle the curry and vegetables into bowls, filling each about three-quarters full with broth and vegetables.

14. 14

    Serve each bowl alongside 1 cup of warm steamed rice, or spoon the rice directly into the center of the curry if preferred.

Tools you’ll need

• vegetable peeler
• cutting board
• chef's knife (8-inch)
• 5-quart pot with lid
• wooden spoon
• small bowl
• measuring spoons
• measuring cups
• ladle
• fork (for testing doneness)

More recipes like this

• 

  Canelés de Bordeaux

  90 min

• 

  Tuna Niçoise Salad

  25 min

• 

  Carne Asada Tampiqueña

  30 min

• 

  Churrasco Picanha with Chimichurri

  35 min