Name: 10-Minute Vegetable Curry
Total time: 10 min
Yield: 2 Servings
Cuisine: Japanese, Indian
Ingredients: 2 bowls cooked rice; 1 eggplant; 1 tomato; 1 bell pepper; 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet); [A] 1 piece (0.5 oz) curry roux; [A] 1/2 tsp salt

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A plate of vegetable curry served with steamed rice.

10-Minute Vegetable Curry 10-Minute Vegetable Curry

No water, no meat, no simmering required. This authentic 10-minute curry lets the dashi bring out the rich umami of the vegetables.

Cook

10 min

Portions

2 Servings

Season

All Seasons

Cuisine

Japanese, Indian

Difficulty

Easy

Instructions

Step 1

In a microwave-safe container, combine the roughly chopped eggplant, tomato, bell pepper, Kayanoya Original Dashi Stock Powder, and [A]. Cover with plastic wrap and microwave on medium (about 600 W) for 5 minutes.

Step 2

Stir the mixture, then microwave for an additional 5 minutes.

Tip

This recipe uses Kayanoya dashi, with the packet opened to release the seasoning inside.

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10-Minute Vegetable Curry 10-Minute Vegetable Curry