Purple sweet potato, parsnip & pear Karē raisu
Japan
Prep: 15 minutes
Cook: 30 min
Difficulty: Easy
Traditionally Japanese curries consist of sautéed and simmered meat (my new seitan comes in handy!) and veggies, in which you add a curry roux. The Japanese love to add secret ingredients, from garlic to fruits, and even cocoa!
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Ingredients
To delight
4
people
1
onion
1
garlic clove
fresh ginger
1
pear
200
g
seitan meat
300
g
sweet potato
1
parsnip
1
carrot
càc
coconut oil
1
l
vegetable stock
30
g
olive oil
30
g
rice flour
20
g
curry powder
Directions
Step 1
Start with preparing the ingredients:
- chop the onion,
- finely chop the garlic and the same quantity of ginger,
- grate the pear,
- cut the seitan into dices (about 1.5*1.5cm)
- cut the veggies into similar-size dices: here we have purple flesh sweet potato, parsnip and carrot
Step 2
Sauté the onion for about 3 minutes on medium heat in the coconut oil.
Add garlic, ginger, pear and seitan, and sauté for another 5 minutes on low-medium heat. Add the veggies, cover with broth and simmer for 20 minutes.
Step 3
Meanwhile prepare the curry roux: dissolve the flour into olive oil, on low heat, and add in the curry powder. Add a ladle of broth, stir well and heat for about 5 minutes.
Step 4
When the veggies are tender, add in the roux, stir well and serve with white rice!
