Vegetable Tempura Curry recipe - ingredients, nutrition and when to eat it
A bowl of Japanese curry topped with vegetable tempura, such as eggplant, kabocha squash, and lotus root.
A bowl of Japanese curry topped with vegetable tempura, such as eggplant, kabocha squash, and lotus root. The crispy tempura and vegetables’ natural sweetness go well with the rich, smooth curry, making it a satisfying meal. It’s a good choice when you’re craving a warm bowl of rice for lunch or dinner.
Japanese · 35 minutes to cook
Tips: Coat the vegetables lightly with batter to help preserve their shape and texture.
Tips: Stir in the curry roux after turning off the heat to help keep it from sticking to the bottom of the pot.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Japanese curry roux — 25 g
- Eggplant — 0.5 pc
- Kabocha squash — 0.1 pc
- Lotus root — 2 piece
- Flour — 3 Tbsp
- Egg — 0.5 pc
- Water — 2 Tbsp
- Cooking oil — 350 ml
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Potato — 0.5 pc
- Vegetable stock — 250 ml
- Salt — 0.3 tsp