Chunky Veggie Curry


My favourite rainy day activity is cooking. When it rains I always crave a hearty meal, whether it’s in cold, drizzly England or humid, wet Japan. This is a rapid, one-pot dish with an element of cheating – the curry blocks here are just too easy to pass up! I’ve added a few flavours here and there and vegetables everywhere.

Serves 2

Prep time 10 mins

Cook time 25 mins


Thumb of ginger, grated

2 cloves of garlic, sliced

1 small onion

2 small potatoes

1 carrot

1 small aubergine

1 long spring onion sliced

2 blocks of curry roux (medium spice)

500ml of dashi stock

1tsp soy sauce

A drizzle of olive oil

1 packet of cooked udon



IMG_23661. Chop vegetables into chunks.


2. On a medium flame, in a deep pot, heat oil and fry garlic, onion and ginger. Fry until onions soften.


IMG_2367_23. Pour in dashi stock, carrots and potatoes and simmer for 5 minutes.


4. Remove from the heat, mix in curry roux using chopsticks to break up pieces. Spoon in soy sauce.


IMG_23685. Return to a low heat and simmer for a further 5 minutes.


6. Add aubergine and cover pot with lid. Simmer for a final 5 minutes.


7. Serve over udon and garnish with spring onions.


Rain rain go away, come back another day (but here’s some curry if you stay!)


Cherie Pham


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