Tomato curry（トマトカレー）
What kind of dish is Tomato curry??
This is a recipe for a healthy tomato curry by adding canned tomatoes to regular curry. Curry goes well with beans, so this recipe also includes soybeans.
Curry is said to be the national dish of Japan. It is a menu loved by children and adults.
Going back in history, it seems that there is a description of curry in the book of Yukichi Fukuzawa in 1860.
When making curry, the onions are fried until they turn amber to bring out the sweetness, but it takes time.
The key to this recipe is to use fried onions. Fried onions add sweetness and aroma even if you shorten the time to fry the onions.
In addition, moderate acidity of canned tomatoes is added. Curry roux contains a lot of salt and oil. You can reduce the amount of curry roux used, so you can refrain from salt and fat. (By adding a little curry powder, I prevent myself from feeling unsatisfied.)
You can also use fresh tomatoes, just make sure you peel them before using. If the skin remains on the tomato, it can be unpleasant to eat.
By the way, my favorite curry roux is Java curry and Vermont Curry. I mix these two curry roux half by half to make curry.
”Java curry” is spicy and ”Vermont Curry” is mild taste. Both are recommended for medium spicy（中辛）. The product called ”Java curry spicy blend”, which was recently released, is also delicious, so please try it.
The curry is served with boiled okra, grilled tomato and eggplant, and pickled red onion. Just by changing the presentation, you can make your usual dishes more stylish.
NUTRITION FACTS of Healthy Japanese Tomato Curry with Soybeans
214 kcal Protein 11.6g Fat 12.1g Carb14.1g Salt Equivalent 1.3g
※It does not contain calories for rice or garnishes.
INGREDIENTS for Healthy Japanese Tomato Curry with Soybeans（9SERVINGS）
- Chicken thigh 400g
- Onion 350g
- Carrot 100g
- Canned cut tomato 400g
- Garlic 8g
- Ginger 8g
- Oil 5g
- Water 800g
- Boiled soybeans 200g
- Curry roux 93g
- Curry powder 6g
- Fried onion 10g
Healthy Japanese Tomato Curry with Soybeans COOKING INSTRUCTIONS
- Cut the chicken thighs into bite-sized pieces.
- Cut the onion and carrot into 1cm cubes.
- Finely chop the garlic and ginger.
- Heat oil in a deep pot and fry the onion, carrot, canned tomatoes, garlic, and ginger until the garlic is fragrant.
- Add water and simmer until the ingredients are soft.(I usually cook it in a pressure cooker for 2 minutes.)
- Blend the vegetables to make it smooth. When you blend soybeans and meat together, they turn white, so to avoid this, I blend the vegetables first, then add the soybeans and meat.
- Add the chicken, boiled soybeans, curry roux, curry powder, and fried onions and simmer.
Blending in a blender will create a natural thickening. This is another point to reduce the amount of curry roux used.
Beef tendon curry is also delicious, so check out the recipe. 👉 Gyusuji curry recipe (Beef tendon cooked in a pressure)
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