Japanese – Potato, Mushroom and Chickpea curry

Ingredients

• Splash olive oil
• One clove minced garlic
• 2 cups root vegetables (carrots, potatoes, purple sweet potato)
• 2 large portobello mushrooms (chopped into large pieces)
• 2 tablespoons tonkatsu sauce, chutney or bbq sauce
• 1 tablespoon Japanese soy sauce
• 1 teaspoon mirin
• 1 teaspoon cooking sake
• 4 cups cooked Japanese white rice

Method

1. Heat a splash of olive oil in a wide based saucepan, add minced garlic and cook for 45 seconds until aromatic
2. Add root vegetables, chopped into 2 - 3 cm pieces. Cover vegetables with 4 cups of water and bring to the boil.
3. Once boiled, turn down heat to a medium setting and cook vegetables for 4 - 5 mins.
4. Add tonkatsu, soy, mirin and sake. Stir and then add packet for Golden Curry mix.
5. Keep at a simmer, stirring frequently, until the vegetables are almost al dente.
6. Add drained and rinsed chickpeas, and mushrooms. Cook for a further 3 - 4 mins. Taste for seasoning.
7. Serve over steamed white rice

Product used in recipe

• S&B - Golden Curry Medium Hot
• Obento - Tonkatsu Sauce
• Obento - Cooking Sake
• Obento - Mirin Seasoning