Rich, comforting and easy to prepare, this Japanese Vegetable Curry combines classic Japanese curry with mushrooms, sweet potato and pumpkin.
Japanese curry is enjoyed throughout the year, but changing the vegetables with the seasons is a simple way to give this familiar Japanese home-style dish a different character.
For this autumn-inspired version, mushrooms add savoury depth while sweet potato and pumpkin bring a gentle sweetness that works particularly well with Japanese curry sauce.
Serve it with freshly cooked Japanese rice for an easy family dinner on a cooler evening.
材料
Curry
- 1Large onion, about 200g
- 1Carrot, about 120g
- 200gSweet potato
- 200gPumpkin or winter squash
- 150gMushrooms
- 1 tbspVegetable oil
- 600mlWater
- Half boxHouse Java Curry Sauce Mix
To Serve
- Cooked Japanese short-grain rice, around 200g per person
- Yutaka Fukujinzuke pickled daikon radish, optional
調理手順
1. Prepare the vegetables
Thinly slice the onion.
Cut the carrot, sweet potato and pumpkin into bite-sized pieces.
Trim and separate the mushrooms.
2. Fry the onion and carrot
Heat the vegetable oil in a large saucepan over a medium heat.
Add the onion and carrot and cook for around 5 minutes, stirring occasionally.
3. Add the autumn vegetables
Add the sweet potato and pumpkin.
Pour in the water and bring to the boil.
Reduce the heat and simmer for around 10–15 minutes, or until the vegetables are beginning to soften.
4. Add the mushrooms
Add the mushrooms and cook for a further 5 minutes.
5. Add the curry roux
Turn off the heat.
Break the curry roux into smaller pieces and add it to the saucepan.
Stir until the roux has completely dissolved.
6. Finish the curry
Return the saucepan to a low heat.
Cook for around 5 minutes, stirring regularly, until the sauce has thickened.
7. Serve
Spoon freshly cooked Japanese rice onto each plate and serve the vegetable curry alongside it.
Add Japanese pickles if you like.
ポイント
Pieces of around 3cm cook relatively quickly while still holding their shape.
2. Watch the pumpkin carefully.
Some varieties soften faster than others. If your pumpkin cooks very quickly, add it slightly later than the sweet potato.
3. Add the mushrooms towards the end.
This helps them retain more of their texture.
4. Switch off the heat before adding the curry roux.
This makes it easier to dissolve the roux smoothly before returning the curry to a gentle heat.
5. Change the vegetables with the seasons.
Sweet potato, pumpkin and mushrooms work particularly well in autumn, but the same recipe can be adapted throughout the year.
FAQ
Q.What vegetables go well in Japanese curry?
A.Onion, carrot and potato are classic choices, but mushrooms, sweet potato, pumpkin, aubergine and many other vegetables can also work well.
Q.Is Japanese vegetable curry spicy?
A.That depends on the curry roux you choose. Japanese curry roux is commonly available in mild, medium-hot and hot varieties.
Q.Can I use sweet potato instead of potato in Japanese curry?
A.Yes. Sweet potato gives Japanese curry a gentle natural sweetness and works especially well with mushrooms and autumn vegetables.
