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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