Yasai curry recipe

A comforting vegetarian dish, Yasai Curry is a flavorful, creamy, and fragrant Japanese curry. Simple to prepare, it combines seasonal vegetables and mild curry paste for a healthy, nourishing, and comforting meal. Perfect for a warm lunch or dinner.

Author

iRASSHAi

Prep Time

25 minutes

Cooking Time

35 minutes

Servings

4

Category

Salted

Kitchen

Japanese

Ingredients

• 1 lotus root (renkon), peeled and thinly sliced
• 1 sweet potato, cut into cubes
• 200 g pumpkin, cut into cubes
• 1 tablespoon vegetable oil
• 2 tablespoons of S&B Golden Curry Flakes
• 600 ml water or light broth
• Salt to taste
• 4 bowls of plain cooked white rice
• 1 handful of mizuna
• 1 tablespoon of aonori seaweed
• 2 tablespoons fried onions
• 1 tablespoon red miso
• 1 tablespoon of classic soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon of grated ginger purée
• 1/2 teaspoon of grated garlic

Directions

1. Heat the vegetable oil in a large skillet or saucepan.
2. Add the lotus root, sweet potato, and pumpkin. Sauté for 5 to 7 minutes until the vegetables begin to soften.
3. Sprinkle S&B Golden Curry Flakes over the vegetables and mix well to coat.
4. Pour in the water or broth, bring to a boil, then simmer for 15-20 minutes over medium heat, until the vegetables are tender and the curry thickens slightly.
5. Taste and adjust the seasoning with a little salt if necessary.
6. Place your choice of salad greens in a bowl, then mix in the red miso, soy sauce, sesame oil, grated ginger, and garlic until you have a smooth dressing.
7. In a salad bowl, mix the mizuna with the aonori seaweed and fried onions.
8. Add the misotsuyu dressing and mix gently.
9. Place a bowl of plain white rice on each plate.
10. Arrange the curry vegetables next to or on top of the rice.
11. Serve the misotsuyu salad separately or as a side dish in the same dish for a contrast of freshness and flavors.