Caroline Ishii grew up eating her mother's Japanese recipes and introduced the flavours of those memo- ries when she started cooking professionally. She says people don't expect curry to come from Japan but be- cause Japan traded with India, the flavours inevitably reached the land of the rising sun. Of course, Japanese chefs introduced their own twist and Japanese curries are therefore more sweet than Indian ones, often incor- porating apples and bananas, as this one does. "It's a smooth taste anyone would love," Ishii says.
Instructions
Japanese-inspired Curry
Serves 4 people | Vegan, gluten-free
2 onions, peeled, thinly sliced
2 cloves garlic, grated/minced
3 tablespoons garam masala mix
¼ teaspoon cayenne pepper (add more if you want it spicier)
3 tablespoons rice flour
1 to 2 tomatoes, cored, small dice
4 cups vegetable stock or water
1 apple, cored, small dice or grated
1 ripe banana, peeled, chopped
4 cups chickpeas, cooked
1 cup coconut milk
6 tablespoons olive oil
1 teaspoon sea salt
In a large saucepan, add the oil and warm over medium heat. Add the onions and sauté until they are golden brown, around 20 to 30 minutes. If they get too dry, add a little stock or water. Add in the garlic once the onions are fully cooked. Stir in the garam masala, cayenne pep- per and rice flour. Add the tomatoes, apple, banana and chickpeas. Add the stock/water and bring to a boil.
Simmer for about 30 minutes, stirring occasionally then stir in the coconut milk. Season with the sea salt, adding more to your taste.
Serve the curry over roasted vegetables and rice.
Lemon balm and miso dressing
Vegan, gluten-free
½ cup white miso
¼ cup maple syrup
½ cup apple cider vinegar
¼ cup sesame oil
1 garlic clove, grated
12 lemon balm leaves, finely minced
2 tablespoons fresh chives, minced
In a bowl, whisk together the miso, apple cider vinegar and maple syrup until everything is well combined. While whisking constantly, add the sesame oil until the dressing is creamy. If the dressing is too thick, whisk in some water. Stir in the garlic, lemon balm and chives.
