Japanese Vegetable Curry | Carrots | Boston Organics
Learn to make Japanese Vegetable Curry and hundreds of other recipes featuring carrots and other organic vegetables and fruit.
Ingredients
- 2 Tbsp vegetable oil
- One good sized onion, finely chopped
- 2" knob of ginger, peeled and finely grated
- 2 cloves of garlic minced
- One apple, peeled, cored and grated
- Green vegetable like kale, chard or spinach (one bunch trimmed and slivered) or 1 cup frozen peas or 1 cup green beans or 1-2 cups zucchini
- 3-4 cups vegetable stock
- 1 Tbsp soy sauce, or to taste
- Japanese Spice Mixture,* approximately one block per person
- Scallions for garnish
- Hot sauce, if desired
- Fukujinzuke for serving (optional)
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