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Week of 2/8/21

Shortcut Japanese Vegetable Curry
with edamame / carrots / potatoes / rice

Active: 35 Total: 35
Original GF Paleo Vegetarian
Shortcut Japanese Vegetable Curry
We're trying something new with this community favorite that is somehow cozy and familiar even if you've never tasted Japanese curry before. To save time, the recipe below uses an inexpensive store-bought curry mix. It both flavors and thickens the rich sauce.
Smarts: If you can't find store-bought curry mix, make your own roux using the 2015 version of this recipe. Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Tags
Dependent Meal Pairs
Cuisines
Asian - Japanese
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94

Ingredients

Metric
Servings:
4
Shortcut Japanese Vegetable Curry:
  • Onions, medium - 1 , chopped
  • Carrots - 8 oz , chopped
  • Garlic - 2 cloves , chopped
  • Ginger - 1/2 inch , grated
  • Apples, any variety - 1 , grated
  • Potatoes, russet - 1 lb , peeled and chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Edamame, shelled - 1 1/2 cups
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 2 1/2 cups
  • Japanese Curry Mix (3.2 oz / 92 g) - 1 box (like Golden Curry Sauce Mix)
  • Soy sauce, low-sodium - 2 Tbsp
  • Ketchup - 2 Tbsp
Rice (enough for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups

Choose Cooking Method

Prep

  1. Rice - (This makes enough for Thursday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Apples / Potatoes / Green onions - Prep as directed.
  4. Edamame - If using frozen edamame, defrost.

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Make

  1. Heat a Dutch oven with oil over medium-high heat. Add onions, carrots, garlic, and ginger with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. Add potatoes and saute for another 2 to 3 minutes.
  3. Pour in stock, grated apples, and edamame. Bring to a boil and then reduce heat to a low simmer. Cover and simmer until potatoes are tender, ~15 minutes. (Note: Keep an eye on the heat and reduce if needed to maintain a low simmer.)
  4. When potatoes are tender, remove lid and add curry mix, breaking it into pieces. Stir in soy sauce and ketchup and continue simmering everything together until curry mix is fully incorporated and sauce thickens, ~5 minutes more. Taste and season with some more soy sauce, ketchup, or some honey (not in ingredients list) if you’d like your curry a bit sweet.
  5. If rice was made ahead, reheat (reserve half for Thursday).
  6. Serve curry over rice with green onions on top. Enjoy!

Prep

  1. Rice - (This makes enough for Thursday’s meal.) For white rice, rinse until clear. Fill an Instant Pot with rice, water (use 1:1 ratio for water to rice), and some salt. Set instant pot for 4 minutes. Natural Pressure Release then take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Apples / Potatoes / Green onions - Prep as directed.
  4. Edamame - If using frozen edamame, defrost.

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Make

  1. Using the Saute function of an Instant Pot heat oil over medium heat. Add onions, carrots, garlic, and ginger with some salt. Saute until starting to soften, 3 to 4 minutes.
  2. Add potatoes and saute for another 2 to 3 minutes. Turn off Saute function and allow to cool for a minute or two.
  3. Pour in stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot), grated apples, and edamame. Scrape up any browned bits on the bottom of the pan to prevent burning.
  4. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 5 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  5. Remove lid and turn on the Saute function. When curry is simmering, add curry mix, breaking it into pieces. Stir in soy sauce and ketchup. Simmer everything together until curry mix is fully incorporated and sauce thickens, ~5 minutes more. Taste and season with some more soy sauce, ketchup, or some honey (not in ingredients list) if you’d like your curry a bit sweet.
  6. If rice was made ahead, reheat (reserve half for Thursday).
  7. Serve curry over rice with green onions on top. Enjoy!

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