vegetables curry & rice
- 160 g eggplants
- 80 g green peppers
- 230 g pumpkin
- (buttercup or Japanese squash)
- 1 tablespoon salad oil
- 4 servings Japanese curry & rice
Wash the eggplants. Slice into about 2 cm. wide pieces.
Cut the green peppers in half lengthwise. Remove seeds.
Cut the unpeeled pumpkin into 0.5 cm. wide slices.
Heat the salad oil in a frying pan. Sear the eggplants, green peppers and pumpkin.
Add the seared vegetables over the Japanese curry & rice.
In most vegetable curry recipes, the vegetables are simmered in the curry sauce and often lose some of their shape and taste. However, by searing vegetables, this problem is overcome, and the taste of the seared vegetables is more enjoyable.
Japanese foods recipes
Int'l. recipes with a Japanese twist