This Japanese curry combines noodles with potatoes and they work amazingly well together. Defenitiv a recipe Ill come back to in the future. Thanks Berenice for the inspiration.

Ingredients

• 750g udon noodles (1.5 times the amount in the recipe)

• 700g vegetable broth

• 2tbsp neutral oil

• 1 big onion

• 2 big potatoes ca. 350g

• 3 big carrots ca. 250g

Spices:

• 1tbsp japanese curry powder
• 1tsp tumeric
• 1/2tsp ginger
• 1/2tsp garlic
• 1/2tsp black pepper
• 2tbsp tomato paste

Sauce:

• 4tbsp soj sauce
• 2tbsp brown sugar
• 2tsp gochujang (only 1/2 tsp with habanero based gochujang!)

Slurry:

• 3tbsp cold water
• 3tbsp corn starch

Garnish with:

• 2 spring onion

Instructions

Prepare the udon noodles.

In parallel heat a pan with the oil inside. Add the onions and let them fry for 2 minutes. Now add the spices and roast them together for another minute. Now add the vegetable stock and add the other vegetables. Once the vegetables are cooked through, add the slurry. Once mixed in well, add the sauce. Last before serving, add the spring onion.