Japanese Vegetable Curry
By Director – Josh Ball · · 2 min read
Japanese Vegetable Curry
Ingredients
- 200 g S&W GOLDEN JAPANESE GOLDEN CURRY PASTE MID HOT, CHOPPED UP
- 250 g OKONOMIYAKI BULLDOG SAUCE
- 750 g BROWN ONION SLICED
- 150 ml OLIVE OIL
- 2.5 l BOILING WATER
- 1.5 kg MIXED DICED VEGETABLES
Instructions
- SEASON VEGETABLES, DRIZZLE WITH OIL AND 100ML OF THE BULLDOG SAUCE, ROAST ON 200C FOR 15-20 MINUTES UNTIL GOLDEN AND DELICIOUS WITH STILL A LITTLE BIT OF TEXTURE REMAINING, SET ASIDE.
- IN LARGE POT ON HIGH HEAT, CARAMELISE ONIONS AND IN OIL, ONCE CARAMELISED, DRIZZLE WITH REMAINING BULLDOG SAUCE, COOK FOR 2 MINUTES THEN ADD BOILING WATER. BRING TO BOIL, ONCE BOILED STIR THROUGH YOUR CHOPPED UP CURRY PASTE COOK OUT ON LOW FOR 45 MINUTES, CONSTANTLY STIRRING TO ENSURE CURRY SAUCE DOESN’T STICK AND BURN ON BASE OF POT.
- ONCE CURRY SAUCE HAS COOKED STIR THROUGH VEGETABLES AND SERVE WITH RICE, FRIED EGG, SLICED SPRING ONION & SESAME SEEDS.
Check out all of our posts!
WHAT IS VERTICAL FARMING AND ITS BENIFITS
What is Vertical Farming and what are the benifits?By Director - Josh Ball · Last updated Tuesday, 6 June 2023 · 4 min readTraditional agriculture has served humanity for centuries, but a new approach to food production is developing to tackle the challenges of a...
A NO NONSENSE GUIDE TO STORING YOUR PRODUCE
A No Nonsense Guide To Storing Your ProduceBy Director - Josh Ball · Last updated Tuesday, 6 June 2023 · 8 min readEvery year a whopping 2.5 million tonnes of food goes to waste in our households in Australia alone. This costs us a bomb! Food waste is estimated to...
WHY EATING SEASONAL PRODUCE MATTERS
From Farm to Table: Why Eating Seasonal Produce MattersBy Director - Josh Ball · Last updated Friday, 18 May 2023 · 4 min readEating seasonal produce is a great way to enjoy fresh, nutritious food while supporting local farmers. As the seasons change, so do the crops...