Japanese Curry for The Whole Family (1 Year+)
Super easy, mild Japanese curry. Toddler friendly and can be made spicier for adults.
Ingredients
- 1 Pack of 220g Japanese Curry Cubes
- 1 Large Onion Or more because you can’t put enough!
- 1 Large Carrot or 2 Small
- 1 Aubergine
- Handful of Mushrooms I like to use Chestnut Mushrooms
- 50 g Frozen Peas
- Handful of Frozen Prawns Or fresh prawns
- 1100 ml Water The box says 1200 but I use 1100 for a thicker sauce
- 1 tbsp Oil for frying I like to use Sunflower or Rapeseed
- 1 tbsp Oil for coating the aubergine
Optional
- Dollop of Plain/Greek yogurt for toddler
- Sprinkle of Cayenne Pepper for older kids and adults to spice it up
Instructions
Prep
- Cut all of the vegetables into bite size chunks or smaller if you prefer
- Put the aubergine in a large bowl, toss in some oil, cover and microwave for 2mins. Set aside
- De-vein the prawns and cut up smaller if you prefer
- Open the pack of curry, break up the cubes and set aside
Lets Get Cooking!
- Heat the oil in a large pan or wok and fry the onions on a low heat for about 5mins
- Once the onions have some colour, turn the heat up to medium, add the carrots and mushrooms and fry for a further 5mins
- Push the vegetables aside in the pan and fry the prawns until they start to go pink
- Add the water, turn the heat to high, put the lid on and bring to the boil
- Switch the heat to low and simmer for 10-15mins or until the vegetables are cooked to your liking
- Add the curry cubes, aubergine and frozen peas. Simmer for about 5mins, constantly mixing until the cubes have completely dissolved. You’ll see the sauce get thicker and thicker
- If you think the sauce is too thick, add more water a little at a time, mixing constantly
- Serve with rice, udon, anything you want!
Optional
- After it’s done, put the lid on and place the whole pan in an unheated oven for up to 1 hour. This will deepen the flavour and make the onions lovely and melty
Notes
By tossing the aubergine in oil and microwaving first, it prevents them from breaking down once cooked in the curry and will keep its firmness. I add them towards the end so they don't get overcooked. If you want them really soft, skip the microwave step and add them in Step 2 with the other vegetables.
Japanese curry often tastes even better the next day so you could make it a day in advance of when you plan to eat. Perfect if you have a busy day ahead!
Storage: This can be frozen as soon as it has cooled down. Consume within 3 months.
Tailor the dish for your baby or for adults:
For younger babies - When serving, don't scoop too much sauce. Just pick out the vegetables, which will be well coated in sauce and cut them into smaller pieces. Add a dollop of plain/greek yogurt (start with 1tsp) and the rice and mix altogether. This will create a creamer, milder taste.
For a spicier version - sprinkle on some Cayenne Pepper and it'll taste just like the Medium Hot version of the curry.
Make it Vegetarian - Leave out the prawns and add more vegetables like courgette, sweetcorn, anything you want!