Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Veg & Tofu Japanese Curry
By: Ashlea
Ingredients
- 6 medium potatoes, chopped
- 3 carrots, chopped
- 300g firm tofu
- 1/2 an apple, grated
- 2 cups green beans
- 3 cups of baby spinach
- 1 Tbsp ketchup
- 1 brown onion, chopped
- 1tsp cumin
- 1tsp corriander seeds
- 1tsp garlic salt
- S&B Golden Curry 'Japanese Curry Mix' (in heat of choice)
- 1Tbsp butter
Product used in recipe
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
Method
- In a large pot fry onion in butter. Once softened stir in cumin and corriander and garlic salt, then add carrots, followed by potatoes.
- Once vegetables have browned, add enough water to the pot to just cover them. Stir in Ketchup, then bring to boil.
- Once boiling, cover with a lid and lower heat to simmer for about 15min. When vegetables are tender, add green beans, tofu and grated apple. Simmer for a further 5 minutes.
- Add baby spinach, then Stir through all of the 92gram 'Japanese Curry Mix' and make sure its melted, before covering and simmering for a further 5 minutes. Serve over a bed of your favourite grain (rice, freekeh, or quinoa etc). If vegetarian, adding shredded cheese on top is extra delicious. If vegan you can leave off the cheese no problem.
