Indian Coconut Curry with Japanese Vegetables

September 3, 2013 § 1 Comment

coconut curry

When I decided to cook dinner for my hosts one night,  I chose one of my favourite dishes, vegetarian coconut curry. I make this dish all the time, especially when I’m craving fat in my diet. This coconut curry is not overly spiced and has a warming effect on the body and soul. Better yet, it matures overnight and continues to dazzle the next day. All you need is a little water to heat it up.

I headed to the grocery store and when I arrived, I realized that I would need to substitute my veggies for Japanese ones. Their produce comes in small plastic packages with plastic wrap on it. The portion are about the size of a large handful because the Japanese value fresh ingredients and shop for groceries almost daily. I bought a whole bunch of different ones to create variety in the dish. I was also fortunate to find the right spices and was surprised that the quality was better than in Canada.

When I got back, I got organized in the kitchen. It was my first time cooking in Japan and also the first time that I felt a little Japanese.  I love  Japanese kitchen stuff as everything is good quality and made ergonomically. Saya is always laughing at me because I have a long list of kitchen items that I want to take home and that list gets longer everyday.

When we sat down for dinner, Saya decided to play music and put on a youtube video with Shahrukh Khan, the famous Bollywood actor. She told me that all the Japanese women love him which made me laugh. The meal was delicious and the Japanese veggies created a nice contrast in texture and taste. I will definitely make the curry using these veggies at home.

Serves 4
Cooking time 45 minutes

one Japanese yam boiled and cut into 1/2 inch pieces and then quartered
one lotus root cut into thin slices
one handful broccoli florets
one handful green beans cut into 1/2 inch pieces
one handful okra cut into 1/2 inch pieces
one handful snow peas
two bunches bok choy cut into 1/3 inch pieces
one red pepper sliced into 1/4 inch pieces lengthwise
one handful mushrooms sliced into 1/3 inch pieces
1 package soft tofu diced

2 tbsp (30 ml) olive oil
1 small onion diced
2 -3 cloves garlic minced
1/2 tsp ginger paste
1 tsp cumin seeds or powder
1 tsp coriander seeds or powder
1 tsp salt
1 tsp turmeric
1 small can plum organic tomatoes
1 large can coconut milk
chopped fresh cilantro

cooked rice
Japanese pickles

1. Steam the veggies
2. In a large sauce pan on medium heat add the olive oil.
3. When hot, add the garlic saute until golden and add the onions. Cook until transparent and brown.
4. Add the spices, ginger and salt. Stir. Add the tomatoes.
5. Add the coconut milk, bring to a boil and puree.
6. Add the steam veggies to the pot and when the flavours are incorporated, turn off heat. Serve with rice and Japanese pickles.

Coconut curry with Japanese veggies

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