Vegetarian Japanese curry recipe

Instructions

1. First, wash your rice in cold water until the water runs clear.
2. Cook your rice for about 10 minutes in a pressure cooker or covered saucepan.
3. Add as much water as rice. Once the water has evaporated, your rice is ready!
4. To prepare the vegetables: peel and cut the potatoes, carrots, onions and lotus roots into medium-sized pieces.
5. Rinse the beansprouts.
6. In a large frying pan or saucepan, heat a little oil over medium heat.
7. Add the chopped onions and sauté until translucent.
8. Add the potatoes and carrots to the pan and sauté for a few minutes.
9. Add the eggplant, lotus roots and bean sprouts to the pan. Mix well.
10. Add the curry roux to the pan and stir until all the vegetables are well coated with curry powder.
11. Pour in enough water to cover the vegetables and simmer over low heat for about 20 to 25 minutes, or until tender.
12. Serve your curry with rice. You can also add a few coriander leaves or sesame seeds on top for extra flavour!