Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Japanese Vegetable Curry




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe by Setsuko Yoshizuka


List of Ingredients




1 1/2 Tbsp. plus 1 Tbsp. olive oil
1 Japanese eggplant, trimmed and cut into 1/4 inch thick rounds (1 cup)
2 small yellow bell pepper, cored and cut into bite-size pieces (1 cup)
salt and pepper to taste
1 clove garlic, minced
1 small onion, sliced (1 cup)
1 medium carrot, peeled and cut into bite-size pieces (1 cup)
4 cups water
1/2 cup Japanese curry roux

Recipe



Heat 1 1/2 Tbsp. of olive oil in medium skillet over medium heat.

Saute eggplant and bell pepper for a few minutes, or until tender.

Sprinkle with salt and pepper and set aside.

Heat 1 Tbsp. of olive oil in large and deep pot over medium heat.

Saute garlic and onion until onion is tender, about a five minutes.

Add carrot and stir-fry with garlic and onion for a minute.

Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender.

Add Japanese curry roux in the soup and stir lightly.

Add fried eggplant and bell pepper in the curry and stop the heat.

Serve with steamed rice.

Makes 6 servings