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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