Vegetarian Japanese Curry Recipe

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Vegetarian Japanese Curry


Ingredients:

Oil
1 Japanese Eggplant/Aubergine (Autumn Crop in HM/RF) or 1 cup of Japanese Eggplant/Aubergine, peeled and cut
2 small Green/Bell Peppers or 1 cup of Green/Bell Peppers (another Autumn Crop in HM/RF games) cored and cut into small pieces
1 cup of sliced mushrooms (Shitake is the usual HM Mushroom, either grown or found in the wilds)
1 clove garlic, cut fine (can purchase this from Rita in RFF, or find it in Crates and Urns in Dungeons)
1 small onion or 1 cup onion, sliced thin (can be either a Spring or Summer Crop, depending on the game)
1 medium carrot or 1 cup carrot, peeled and cut small
4 cups water
1 small packet of Japanese curry Roux
salt and pepper to taste

A recipe for making your own Roux is included in another post on this site if you cannot find commercial Japanese curry roux at your local market.

Directions:
Heat oil in a skillet over medium heat and saute the Eggplant/Aubergine with the Green/Bell Peppers until tender. Sprinkle with salt and pepper, then set aside.

Now heat oil in a large, deep pot over medium heat and saute the garlic and onion in it, until onion is translucent and tender. Add carrot and stir-fry with onion mixture for about a minute, until the carrot is fully flavoured with the onion and garlic. Add the water, stir well and simmer for a quarter of an hour or so, until the carrot is fully cooked. Dissolve the Japanese Curry Roux into the soup and stir. Add the fried Eggplant/Aubergine and Green/Bell Pepper. Serve over steamed rice.

Photograph courtesy of Setsuko Yoshizuka