General Information
Recipe serves 4 people.
Ingredients
- 2 onions, peeled and chopped
- 15g ginger, peeled and chopped
- ½ grated apple
- 3 carrots, peeled
- 4 turnips, washed and halved
- 3 potatoes, peeled and cut into pieces (or new potatoes)
- 2l boiling water + 1 stock cube
- 70g butter
- 70g flour
- Spice mix: 1 tbsp ground coriander / 1 tsp ground cumin / ½ tsp ground cinnamon / 2 tbsp turmeric / pinch grated nutmeg / 1 tsp ground pepper / 1 tsp chili powder / 1 tsp star anise powder / 1 tsp curry powder / 1 tsp cocoa powder
- 150g cooked peas
- 400g cooked basmati rice
- Olive oil
- Fine salt and chili, to taste
Preparation
- Prepare the carrots using the traditional Japanese “Rangiri” roll cut technique for even cooking.
- Heat a dash of olive oil in a large casserole over medium heat. Add onions, ginger, and apple; stir well. Incorporate carrots, turnips, and potatoes. Season with salt, brown for 10 minutes, then add 1 liter boiling water with stock cube to cover vegetables. Simmer 20 minutes.
- In a saucepan over medium heat, melt and lightly brown the butter. Stir in flour and cook 5-7 minutes. Add spices and chili to taste, forming the curry roux. Cook 6 minutes.
- Ladle some broth into the roux, mix, then return to vegetables. Add peas and cook 10 minutes.
- Serve in deep plates with vegetable curry and a spoonful of hot basmati rice. Add pickles if desired.
