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Oh my gosh...I just made the most delish Japanese curry!!!

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So I made a soup the other day...a purée of sweet potatoes, onions, carrots and garlic. It was ok so I spiced it up with some curry seasoning and man it was almost like curry without the chunks of potatoes, carrots and onions. I thought with a little tinkering this could be a perfect curry base without having to add flour to thicken.


In the pot goes:

1 sweet potato sans skin cut into 1" slices

2 large carrots chopped into small pieces

1 apple chopped

1 med onion chopped

1 cup dry lentils

Enough water to cover and bring to boil. While waiting to boil add:

1 tbsp coconut oil

1 tbsp earth balance

1 tbsp minced ginger

4-5 cloves garlic

1 bay leaf

1.5 tsp salt

2 -3 tsp garam masala

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp fenugreek seeds optional



Reduce heat and cover. Simmer 40 min or so

While you wait cube 4 med potatoes, 3-4 carrots, and chop one med onion.


When the 40 min is up puree the contents of the pot and return to the pot. I poured some off to save for another meal after adding some cayenne pepper to taste. I was pretty stoked at this point. Add water to desired consistency. Toss in the cut potatoes and carrots. Cook the onions in a cast iron skillet no oil is necessary and add them to the pot once they are translucent. Oh yeah bring the puree to a simmer and stir ocassionally until the carrots are soft.


Enjoy over brown or white rice. You can also add some cubes of extra firm tofu to increase the protein.

Edited by Eiji
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