Veggie Japanese Curry Recipe

Quick + Easy Japanese Curry

We’re big fans of curry at our house. I love that I can pack them full of veggies, how great they meal prep, and that my kids also love them!!

Japense curry is not as spicy and uses less of a variety of spices than Indian curry. It tends to be a little sweeter and understated, and I would describe it as comforting and cozy!

I first discovered Japanese curry in my 20’s when I lived in Beijing. For the first few years there was a Japanese Curry joint in my neighbourhood. They served one dish and is was incredible! When the government tore down a bunch of historical hutongs to widen roads and prepare for the Olympics (seeing those go down was devastating) the curry joint disappeared. 15 years later I could still taste it . . . dream of it even! Then, about 2 years ago I decided to try and re-create it. After some reading online, a lot of people suggested the curry mix I am gong to share. I made it, and was blown away - it tasted just like I remembered! Now it’s a regular staple in my house.

This curry mix is not “clean” nor is it full of only the most wholesome ingredients . . . but it tastes great! And, if you’re like me and prescribe to the 80/20 way of living, then there’s definitely room for it in your diet.

When making curry, I love to roast my potatoes separately to give them some crisp and colour - then add them in at the end. But that’s just getting fancy, and you could totally cook them in the sauce to keep it simpler. I made this version with chickpeas, but have also made it with chicken and it’s amazing!! You could add 3-3-4 chicken breasts and end up with a week worth of lunches or a few dinners for the family!

INGREDIENTS

⁠Makes a huge pot!

• 1 onion, diced

• 3 carrots, thickly sliced

• 3 white potatoes cut into cubes

• 1.5 cups peas

• Protein of choice - chickpeas or chicken - or both!

• Few handfuls of spinach, chopped, optional

• Handful of parsley for garnish, optional

• 4 cups of water

• Glico Curry Mix in medium, 4 squares (aka 1 Packet), chopped

• 1 tsp salt

• olive oil

• Jasmine or basmati rice, cooked accordingly to direction.

DIRECTIONS

If cooking potatoes separately, start by preheating oven to 400. Toss potatoes in a little olive oil and salt and roast until they start to crisp up - about 35 minutes - tossing once or twice during that cook time. In a big pot heat a little oil in the pan then cook onions until they almost start to caramelize. Add your carrots and salt and cook on low to medium heat for about 5-8 minutes. Add your protein. If using chicken, cook till done, if chickpeas just cook for a few minutes. Add your water and peas and bring to a boil, reduce heat and let simmer for a few minutes. Turn off heat and add in 4 squares of chopped up curry mix, stir well and put the lid on to let it rest and thicken. When potatoes are done, stir them in then top with some fresh parsley. Taste and adjust seasoning if needed. Serve over rice and enjoy!!

ENJOY!!!

XO, Andrea