Japanese curry

Prepare

1. Minced onion

2. Clean and separate the flowers of cauliflower, cut cauliflower stalks into bite-sized pieces

3. Potatoes, carrots, peeled and cut into bite-sized pieces

4. Washed chickpeas

5. Pack of Japanese curry seasonings, pureed 4 pieces

Making

1. Heat 3 tbsp cooking oil in medium donkey, sauté finely chopped onion for 3 minutes

2. Put cauliflower, chickpeas, potatoes, carrots in the pot

3. Add 500ml-700ml of water, until it covers the surface of the vegetables in the pot. Bring to a boil, then reduce heat to low, cover and braise for 7 minutes

4. After 7 minutes, turn off the heat and add the curry seasoning. Stir until dissolved

Note

• Chickpeas I used canned beans, cooked. If you're using raw beans, soak them for at least 8-10 hours and bring them to a boil before cooking.

• Cauliflower type I use can be hard and cooked longer than cauliflower in Vietnam, so if you don't want to eat it soft, about 4-5 minutes, please open the pot and check. Or put the ingredients in order of slow-cooking to fast-cooking, for example, you can simmer the potatoes and chickpeas first, then the carrots, and then the cauliflower.

• The curry seasoning has enough flavor, so when you cook it, you just need to simmer the vegetables and chickpeas, no need to add seasoning, or it will be salty. When adding the seasoning, be sure to turn off the heat to avoid creaking at the bottom of the pot.