Japanese golden vegetable curry
2 1/2 tbsp olive oil
2 small eggplants, quartered
2 small onions, quartered
1 medium carrot, peeled and cut into bite-size pieces (1 cup)
4 cups water
1 small package (125g) Japanese instant curry roux (available at food stores such as Godrej Nature’s Basket).
Heat 1 1/2 tbsp of olive oil on medium heat. Sauté eggplant for a few minutes, or until tender. In a large, deep pot, heat the remaining olive oil on medium heat. saute onion until tender, for about a few minutes. Add carrots and stir-fry with onions for a minute. Add water, stir well, and simmer on low heat for about 15 minutes, or until the carrots are tender. Add the Japanese curry roux to this and stir lightly. Add fried egplant in the curry and take off the flame.