You Don't Need a Knife! Delicious Nutrient-Rich Curry

Name: You Don't Need a Knife! Delicious Nutrient-Rich Curry
Cuisine: American
Ingredients: 1 packages Japanese curry roux; 400 grams ＊Pork (offcuts); 20 Shishito peppers; 2 bunches Maitake mushrooms; 1 packages Kiriboshi daikon; 5 cm Ginger paste; 1 can Canned crushed tomatoes; 2 large Bananas (ripened)

cookpad.japan @cookpad_jp

I thought up this recipe to make curry even easier, and to increase my nutrient intake by using different vegetables than regular curry.

Bananas have all of the essential amino acids, so it is good to add it for a boost when you are tired.

A while back, the banana curry at some curry restaurants was a huge sensation, but I don't like the chunks of banana in the curry, so I puree the bananas. It is completely different when you mash up the banana. For 10 servings: make one big batch and freeze the uneaten portions for next time. Recipe by Nikonikomakki-

I thought up this recipe to make curry even easier, and to increase my nutrient intake by using different vegetables than regular curry.

Bananas have all of the essential amino acids, so it is good to add it for a boost when you are tired.

cookpad.japan @cookpad_jp

I thought up this recipe to make curry even easier, and to increase my nutrient intake by using different vegetables than regular curry.

Bananas have all of the essential amino acids, so it is good to add it for a boost when you are tired.

I thought up this recipe to make curry even easier, and to increase my nutrient intake by using different vegetables than regular curry.

Bananas have all of the essential amino acids, so it is good to add it for a boost when you are tired.

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Ingredients

1 packagesJapanese curry roux
400 grams＊Pork (offcuts)
20Shishito peppers
2bunches Maitake mushrooms
1 packagesKiriboshi daikon
5 cmGinger paste
1 canCanned crushed tomatoes
Depending on the flavor:
2 largeBananas (ripened)

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Steps

1

Rehydrate the kiriboshi daikon in water (about 1 minute is ok; drain just before adding to the pot). Wash the shishito peppers, and cut off the stems.
2

Heat oil in a pot, add all of the ＊ingredients, and sauté.
3

After all of the ingredients are fragrant, add the canned tomatoes, and 200 ml less water as instructed on the curry package.
4

Remove the scum once it comes to a boil, turn off the heat, break the roux and dissolve, turn the heat back on, and simmer for 2~3 minutes . You can eat it immediately if it tastes all right.
5

For those of you that want to make this mild, peel a banana, put into a plastic bag, and mash until pureed.
6

Cut a corner of the plastic bag, squeeze the banana into the curry, and mix well. Check the taste, and add another banana in the same manner if you like.
7

For those of you worried about nutrition and have unused aojiru (powdered kale juice) lying around, throw it into the pot! You can add more nutrients with a raw egg if you like.