Tomato Curry Sauce.
This is a slightly different version of the classic Japanese curry.
Was Yo’s mother who introduced me to this recipe while she was living with us, and what can I say, this dish fascinated me so much that I started cooking it quite often. I love the combination of tomato sauce and spices. They are a real explosion of flavour in the mouth and together with a mix of soft and crunchy vegetables, one spoonful immediately draws the other.
For convenience I have used curry cubes, but you can also use the spice mix. In this case but you will need to add a fat, such as butter, coconut oil or others, along with flour in other to get a creamier consistency (I will post a version of homemade curry soon).
If you’re using Japanese cubes, remember that although the dish you’re making is all based on vegetables, it’s not a vegetarian or vegan, as curry roux contain animal-derived ingredients.
OK, enough talking, let’s start cooking!
Here is the recipe with the ingredients.
Remember that you can use as many vegetables as you like. The ones I recommend are only based on my preferences! Enjoy your meal and let me know what you think.
To start, wash all the vegetables, and cut them in bite-size pieces. (I personally like to cut potatoes in slightly larger cubes and the carrots into triangles).
Heat the olive oil in a saucepan, and add the vegetables, except for the pimans and the spinach. We will use them at the end of the recipe.
Cook until the vegetables are lightly browned (about 3 minutes), stirring continuously, and add one can of tomato sauce.
Stir everything, close the lid, lower the heat to low and let it cook for about 30 minutes.
Remember, the flame must be at a minimum and the lid must be opened as little as possible (just make sure that the vegetables do not stick to the bottom of the pot or burn).
Once the time is up, open the lid and add the curry cube, along with salt and pepper.
Mix together and cook again, still over low heat, for 3-4 minutes, stirring constantly.
Turn off the heat, add the previously chopped pimans and spinach, stir, close the lead and let it rest for 5 min. (In this way the pimans will cook slightly while keeping their crunchiness while spinach will get soft).
Serve with rice and enjoy this delicious meal.
Perfect also for your obento!
You can also like: Curry Rice With Eggplant