Chickpea Japanese Curry

This is a personal adapted recipe for making curry, with chickpeas as a meat alternative.

Ingredients

Curry Ingredients

500g cooked chickpeas (about 250g before hidration)

1 onion (Cut in 6 wedges)

1 carrot (Cut in rangiri style)

1 tomato (Cut in 6 wedges)

2 potatoes (2cm chunks)

1/8 kabocha (2cm chunks)

1/2 yellow pepper (Cut in strips)

1/2 red pepper (Cut in strips)

100g of mushrooms (Cut them how you like)

You can use pretty much anything here, everything works! Feel free to use all your leftover vegetables from the fridge.

Curry Roux

3 tbsp unsalted butter

4 tbsp of plain flour

2 tbsp curry powder

1/4 tsp cayenne pepper (optional, you don't need this if you want your curry just mildly spicy)

Condiments

Olive oil

Vegetable broth or water

Salt

Black pepper

Bay Leaves

Butter

1 tbsp of grated ginger

1 apple

Instructions

Making the curry roux

In a pan, melt the butter and add the flower over medium heat.

Reduce the heat to low and stir until the mixture darkens to a chocolate color.

Add the curry powder and the cayenne pepper, mix it and set aside

Cooking the large ingredients

In a large pan with a lid, add some olive oil over medium heat and add the dense vegetables (onion, potatoes, kabocha and carrot), making sure to coat everything with oil.

Add the grated ginger and mix it

Shake the pot from time to time so that the vegetables don't burn.

Close the lid and steam the vegetables for 20 minutes or until they are about 80% cooked.

Add the water or the vegetable broth, bring to a boild and cook for 3 minutes and turn off the heat.

Cooking the smaller ingredients

In a large frying pan, sauté the bell peppers with oil, season it with salt and pepper and transfer it to a plate.

In the same pan, sauté the mushrooms with a 1tbsp of butter and season it with salt and pepper.

Finishing it up.

Bring the vegetable pot back to simmer, and add the chickpeas, mushrooms and the peppers to the pot.

Gradually add the roux to the pot, letting disolve each time.

Grate an apple and gradually add to the curry, adjusting the sweetness as you like.

Taste the curry to check for salt and the sweetness.

Once is good, add the tomatoes and mix it.

Serving

Serve with rice on one side of plate and pour the curry on the other side.

References

https://www.justonecookbook.com/vegetarian-japanese-curry/

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