Vegetarian, Vegan & Raw/Living food recipes - Japanese Curry
02-03-2013, 10:32 AM
I made this curry last night, and it was great! It calls for S&B Oriental Curry Powder. I couldn't find it local, so bought it on Amazon. It's very good - if you don't have it available, you could use any 'sweet' curry spice. (S&B has allspice, cinnamon, etc in it)
I'd say the heat level is a 'medium'. If you want milder curry, start with 1 1/2 TBSP of curry powder and add in 1/2 TBSP increments until you get the desired heat. Don't go too low, the curry powder also has the flavor!
It's thin like a soup - next time I'm going to add a sweet potato puree or maybe some pumpkin, to thicken it up a little. We had it over rice.
02-03-2013, 01:26 PM
I'm going to try that.
02-03-2013, 01:42 PM
Yes S & B is a staple in my pantry - the only one I buy. Even my big chain grocery stores tend to stock it but I am in Los Angeles - option city. I've been thinking about a Japanese curry and using the winter squash sounds like a plan. I also have some of that "new" orange cauliflower- I think with a can of chickpeas a nice dish will emerge. Oh and I am roasting an eggplant so that can make it creamy instead of my standby of coconut milk. Thanks for the inspiration.
02-06-2013, 09:10 PM
I made this tonight and added green beans and tofu, definitely a win.
02-13-2013, 09:01 AM
I forgot to add, when we heated up leftovers, we chopped some fresh pineapple and put on top. That was the perfect touch! Not sure how I lived this long without S&B curry powder. :)
Tommy, do you mash the eggplant before you put it in the soup?
02-13-2013, 11:10 PM
In this case I had roasted the whole one and sort of pulled it out of the skin with a fork so it was mashed but with some long fibers. If I had pre-planned I probably would have cubed it first for more texture. Some folks do not like the "slimy" nature of the eggplant when fully softly roasted and mashed. Either way for me eggplant and chickpeas are a great match with a curry flavor. I like the add of fresh pineapple you mentioned. I often some type of fresh "salsa" to add a burst of flavor to curry type dishes.
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