I used corn, peas, and chickpeas instead of potato, apple, and edamame. I also added a chili, garlic, and ginger.
Japanese-Style Curry
(adapted from interprétations culinaires)
Ingredients
olive oil
1 onion, chopped
1 TB curry powder
*
3 carrots, sliced
1 serrano chili, finely chopped
4 cloves minced garlic
1/2 TB minced ginger
*
l L water
2 c chickpeas
3 TB ketchup
1 TB miso
*
1/2 c corn
1/2 c peas
1 TB cornstarch
Instructions
1. In a medium saucepan, heat olive oil. Over medium heat, saute onion and curry powder until onions are soft. 2. Add carrots, chili, garlic, and ginger, stir, and cook a few minutes.
3. Add the water, chickpeas, ketchup, and miso. Stir, bring to boil, reduce heat and simmer 30 minutes.
4. In a glass mix a little cold water with the cornstarch and add to curry. Stir, continue cooking for few minutes until thickened, and serve with rice. Serves about 4.
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