Take your curry game to the next level with our Japanese Lentil Curry! Using some familiar curry components, and a few special twists, this dish will show you the vast possibilities that curries have to offer.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Mix(ContainsMustard/Moutarde)
Curry Powder(ContainsMustard/Moutarde, Sulphites/Sulfite)
Soy Sauce Mirin Blend(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)
Vegetable Broth Concentrate
Before starting, wash and dry all produce.
Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate ginger. Thinly slice green onions.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then mirepoix, garlic puree, ginger, curry powder and Indian Spice Mix. Cook, stirring frequently, until fragrant and mirepoix is slightly softened, 2-3 min.
When ingredients are fragrant, stir in red lentils, tomato sauce, zucchini, vegetable broth concentrate, 1 tbsp sugar and 2 cups water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil, then cover and reduce heat to medium-low. Simmer until lentils are tender and curry is slightly reduced, 15-17 min.
While curry simmers, bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Fluff rice with a fork, then divide between bowls. Stir soy sauce mirin blend, sesame oil, and 1 tbsp butter (dbl for 4 ppl) into curry. Season with salt and pepper. Spoon curry over rice. Sprinkle green onions over top.