Japanese Curry with Winter Vegetables

Posted August 4th, 2010 in Food No Comments »

Just to keep up this winter, I’ve been trying to focus on the balanced diet. Eat fruits, vegetables, and drink lots of water. Otherwise I will be eating same thing over and over again! I would just sit down on the sofa after work and boil a pot of water to cook instant noodle or something.

I know that using a ready-made seasoning may not be a healthy option, but last night I felt like Japanese curry and made it with packet roux. I added lots of vegetables including lotus roots and cauliflower. I always add crushed tomato (tin) to Japanese curry to give a fruity taste, extra nutrition and to dilute the roux (animal fat).

Japanese curry can be made with any vegetables/meat/seafood, but I love pork meat (thinly sliced pork belly, or pork cushion) the best.

200g pork meat
1 potato
1 onion
1 carrot
5~6 slices lotus root
2~3 bunch spinach
50g cauliflower florets
200g tomato in tin
100g Japanese curry roux

Cut vegetables into bite size. Slice meat if you are using a chunk pork meat.
Heat 1 tbs of oil in a deep sauce pan. Saute onion over low heat until transparent.
Add meat, and cook until the colour starts to change. Add carrot, lotus root, cauliflower and about 500ml of water (just to cover all the vegetables). Add tomato and bring to the boil. Turn down the heat, and simmer for about 15 minutes, stirring often. Scam needed.
Turn off the heat or down to very low. Add curry roux, and mix until dissolve. Turn up the heat and simmer, stirring often, for another 10 minutes. Add spinach 3 minutes before turning off the heat.