As part of our honeymoon Mr H and I spent a week in Tokyo marvelling at everything the amazing city had to offer, getting extremely lost, sitting under cherry blossom trees, people watching for hours on end, but above all, eating. Tokyo has over 10,000 restaurants, ranging from tiny little ones with five seats in a dark alleyway to Michelin starred palaces with impeccable service. You name it, we tried it. The D&H mantra of ‘active avoidance’ certainly came into effect here, as we made sure to try everything once and not feel guilty about it so that we could go home with no foodie regrets.
One such indulgence was a rather snazzy little katsu curry chain named Go Go Curry. The restaurants all have a vending machine at the front – you put in your money, order your food by pressing the button with the picture on it of what you want, and then the kitchen prepares it for you. The meal cost us about £5 for both of us and was (although unhealthy) extremely good.
I felt so inspired when I came home that I started playing around in the kitchen, and I’m so excited to share this vegetarian, dairy free, refined sugar free and gluten free Japanese curry with you. It’s absolutely delicious, and so nourishing and comforting if you just need something super yummy. The best thing about it is that you can just bung the ingredients in your slow cooker, turn it on and come back to an amazing curry in a couple of hours.
Makes enough for three, or two if you’re very hungry!
- 2 medium carrots
- 1 medium butternut squash, cubed
- 1 large sweet potato, cubed
- 2 large onions, roughly chopped
- 4 cloves of garlic
- 2 tbsp tamari (or soy sauce)
- 2 tbsp honey (Manuka is best)
- 1/2 cup buckwheat flour
- 1 bay leaf
- 1 tsp fresh ginger
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp turmeric
- 1 birds eye child, finely chopped
- 500ml water
Simply add the ingredients to your slow cooker pot and stir so that everything is mixed together nicely. Cook on high for three hours.
If you don’t have a slow cooker, you can fry the onions, garlic and spices, add the buckwheat flour to form a paste and slowly stir in the water. Then add this sauce to a wok with the veggies and simmer until they are tender.
So there you have it – it might not be as fast as Go Go Curry, but it sure is as tasty (and a whole lot healthier too)!
Love, D&H xx