About the Recipe
This vegan-friendly dish is also gluten-free and was designed to meet the request, no onions or garlic is used. It also doesn’t include any Japanese curry roux (which contains wheat flour). The result is a light, gentle curry that won’t leave you feeling heavy.
Ingredients
Ingredient A:
Eggplant 1
Tomato 2
Zucchini 1
Carrot 1 (100g)
Broccoli 100 g
Celery 100 g
Konbu broth 50 mL
Shiitake broth 100 mL
Fresh parsley 1/2 bunch
Ingredient B:
Cumin 1 tsp
Cardamon 1.5 tsp
Curry powder 3 tbs
Ground ginger 1 tbs
Salt for taste
Vegetable oil 2 tbs
Ingredient C:
Coconut milk 150 ml
Soy sauce 1 tbs
Mirin 1 tbs
Red miso 1/2 tbs
Preparation
Step 1
Dice the broccoli, celery, and carrot, then place them in a pot with salt, kombu dashi, and shiitake dashi. Simmer until tender. In a separate pot, bring water to a boil, make a small cut at the base of the tomato, and blanch it. Once the skin starts to peel, place the tomato in cold water and peel off the skin.
Step 2
Dice the tomato, zucchini, and eggplant. Add ingredients B to a pot and heat gently, ensuring they don’t burn. Add the diced vegetables and a pinch of salt, cover, and simmer over medium heat.
Step 3
Blend the vegetables from step 1 into a puree, then add them along with ingredients C to the pot from step 2. Simmer for about 10 minutes. Finally, add parsley, simmer a bit longer, adjust the seasoning with salt, and it’s ready to serve.