About the Recipe
Japanese S&B Golden curry is probably Japan's most popular brand of curry roux. If you've never used Japanese curry roux before, it comes in cubes, normally 10-12 to a box in a block. Adding the cubes to partly cooked ingredients with water makes preparing a quick curry an easy affair. I used the Hot version here with just a kittle garlic and some cloves for a slightly richer flavour.
Ingredients
1 onion
90g aubergine
80g sweet potato, peeled
60g mushrooms
90g tinned chickpeas
1/2cm ginger
2 cloves garlic
1 1/2 tbsps vegetable oil
300ml water
3 cubes, “Golden” curry roux
1 tbsp mango chutney
Preparation
peel and cut the onion into 12 segments
cut the aubergine, sweet potato & mushrooms into bite size chunks
peel & mince the ginger & garlic
heat the oil in a pan & add the ginger, garlic & onion. fry for 30 seconds
add the aubergine, sweet potato & mushrooms & stir for 1 min
add the chickpea & water and cook over medium heat for 8-10 minutes
add the “Golden”curry roux & chutney and cook over low medium heat for a further 8-10 mins, stirring occasionally
serve with white rice