Rescued Japanese Curry

Everyone loves the Japanese box curry - the first time I made this I’d rescued it from the app (thanks NJK!). This week, I couldn't find any on the app, but I did have the ingredients to whip up a homemade version. I looked online to find inspiration and adapted to suit the ingredients I had - the result was 10/10 if I do say so myself.

This recipe does have a few steps, so isn't the best if you're short on time, but it's well worth it!

There were a few things in this recipe that were from previous rescues or not from the app, but honestly the main drivers were the rice, curry powder and bread crumbs!

From the App

Curry Powder (GoodFor - previous order)

2 tsp Veggie Stock powder (GoodFor - previous order)

Sultanas (GoodFor)

1C Rice (GoodFor - previous order)

Breadcrumbs (from a loaf on the app the previous week)

Tapioca flour (GoodFor)

Sesame seeds (GoodFor)

From the Fridge/Pantry

2x brown onions

2-3 cloves garlic

3-4 cm fresh ginger

3-4 carrots

1 apple

1 block of tofu (I picked this up at NJK, but it wasn’t on the app)

1 eggplant

1Tbsp Soy Sauce

Optional: Spring Onion or Coriander to serve

1. Start by caramelising the onions in a dash of olive oil. I find it helpful to add in some water partway through cooking too. While they're cooking, peel and mince the garlic and ginger. Once the onions are translucent make a well in the middle and add 2tsp sesame oil and the curry powder, garlic and ginger into it. Allow that to fry for around 1 minute before stirring everything together along with some, salt and pepper.

   
   

2. Chop the carrots and apple into 1-2cm pieces and add them to the onions with the sultanas and soy sauce.

   
   

3. Add your veggie stock powder to 1 cup boiling water, stir until dissolved and add to the vegetables, starting with about 1/2 cup, then slowly adding the other half. Leave to simmer until the vegetables are soft. Then remove from heat and allow it to cool.

   
   

4. Add rice and 2 cups water to a pot with a pinch of salt. Bring to a boil, turn down to low and leave covered for 12 minutes.

   
   

5. While the rice is cooking, slice your eggplant into 1cm rounds. Make a tapioca flour slurry with water, start with 2 parts flour, and one part water, but add it slowly and adjust until you have the right consistency. 

   
   

6. Add old bread to a blender and blitz into crumbs. Move to a bowl and mix through sesame seeds.

   
   

7. Dip the eggplant into the tapioca slurry and then coat it with the breadcrumb mixture - repeat this so you have a nice thick crumb around the eggplant.  Add to a hot frying pan for a few minutes on each side.

   
   

8. Dip the tofu in tapioca flour (just the flour, not a slurry) and fry on both sides until golden brown.

   
   

9. Now that the vegetables have cooled down, add them to the blender to make a smooth creamy sauce. Add it back to the pan to heat for 2-3 minutes before serving.

To serve, add your rice to a bowl, top with the curry sauce and add the tofu and eggplant. Top with chopped spring onions or coriander and sprinkle with sesame seeds. 

NOTES:

• You could probably add almost any vegetable to the sauce, but carrots make a really good base. Some recipes add a potato which would help it become glossy. 

• If tofu isn't your thing, you could swap it out for meat, crumbing it like the eggplant.

• The photo is from the second day, where I added some additional eggplant and asparagus with sesame seeds on the side.