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Japanese Vegetable Curry

By Director – Josh Ball ·  · 2 min read

Japanese Vegetable Curry

We've teamed up with professional chef @dobbers__ to share handy no waste recipes. Here he shows us how to use up all the leftover veggies you've got sitting in the fridge and make a delicious Japanese vegetable curry.
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Prep Time 10 minutes
Cook Time 24 minutes
Course Main Course
Cuisine Japanese
Servings 4 people

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.
Keyword Curry, Healthy

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