Japanese curry with burnt garlic asparagus

Sweet and peppery curry with a healthy serving of veggies topped with burnt garlic asparagus and nuvullu podi (or use schimi togarash) and serve hot with sticky jasmine rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Stir fry veggies (big chunks) and lemongrass with garlic in a wok for 10 minutes in some oil. Add boiling water to the wok and boil the veggies until almost tender (some veggies like carrot take longer whilst egg plant, beans only need to be boiled for a few minutes and can be added to boiling water towards the end). Lightly brush paneer with some oil and fry till golden brown. Then keep aside. Once veggies are tender, add the Japanese curry roux cubes to the boiling water and cook for a minute or two. At this point, add your onions, paneer, black pepper and a little salt (the curry roux has salt in it already).

Step 2

Fry finely chop garlic till golden then add asparagus. Fry till a nice char is achieved on asaparus and garlic is burnt. Add salt and a little pepper.

Step 3

Cook jasmine rice and serve with a healthy serving of Nuvvulu Podi on top for the hotness (or use Schichimi Togarashi)