Coco’s Curry Recipe

A grouping of sweet tang of apple along with veggies, spiciness and curry mix adds an extra flavor to this coco’s curry recipe. I bet you will just miss an amazing dish if you skip this. Also, you can experience something traditional with the recipe. 

Coco Curry Torrance Recipe: 

In curry, apples are not so usual to use, yet it enriches the flavour a lot. Through the blessing of the internet, we can try on traditional foods of any region at home. The recipe is for vegetarians. If you desire, you can use chicken instead of eggplants, then you can call it chicken cutlet curry. Let’s see the recipe.

Ingredients We Need for Coco Ichibanya Curry Mix

• 2 tbsp. of vegetable oil or extra virgin olive oil
• ½ cup of apple such as Honeycrisp, peeled, cored, and grated 
• ¼ cup of white onion, thinly sliced
• ½ cup of medium potatoes, peeled and chopped
• 5 cups of water
• 1 1/2 cup of green beans, ends trimmed and stringy part removed
• 1 cup of Japanese or Chinese eggplant, chopped
• 1 thumb size fresh ginger, peeled plus grated (2 tbsp) 
• 8 cherry tomatoes, finely chopped approximate 1 cup 
• 1 box Japanese curry roux mix (I’m using the JAVA curry mix)
• 2 cups of cooked Japanese short grain rice 
• ¼ cup of carrot, peeled and chopped

How to Make Coco Ichibanya Curry Step by Step:

Step 1: Dip 1 cup of Japanese or Chinese chopped eggplant in cold water, leaving it for 15 minutes. This process will cut off the bitterness of eggplants. 

Step 2: In a large skillet, pour 2 tbsp of vegetable oil or extra virgin olive oil over medium heat. 

Step 3: Add 2 tsp of grated ginger, and ½ cup of grated apple. Stir them together and cook for 2 minutes or until fragrant. 

Step 4: Stir in ¼ cup of chopped white onion for 3 to 5 minutes or until the slices become tender and translucent. 

Step 5: Then add ¼ cup of chopped carrot, ½ cup of potatoes, and 1 ½ cups of green beans into the large skillet. 

Step 6: Add 5 cups of water and stir. Bring the veggies to a boil, lowering the heat to a simmer. 

Step 7: Cover with a lid and cook for 20 minutes. 

Step 8: Now, drain the eggplants after 15 minutes and pat them dry with a paper towel. 

Step 9: In another saucepan, heat vegetable oil as needed, over high heat. 

Step 10: When the oil is hot, add the eggplants, cooking each side for 2 minutes to 3 minutes or until they are golden and tender. 

Step 11: Turn the heat off, transfer to a serving plate covered with a paper towel. 

Step 12: Now, breach the curry roux, sitting with a whisk, until completely melted. 

Step 13: When almost done, open the lid and add the eggplants along with 1 cup of cherry tomatoes. Covering the skillet, simmer for 10 more minutes. 

Remove from heat, and transfer to a serving bowl with Japanese cooked rice and Japanese relish.

Conclusion: 

This cocos curry is loved by all veg lovers because of its tantalizing flavour. It’s a must go dish for any occasion or hectic busy days. Besides, this is not rocket science to prepare it at home. All you need to do is, grab the ingredients and prepare the dish following the directions. Until then, bon appetit!