Japanese Daikon & Lentil Curry (Vegan)

20m
Serves 4
https://chefjacooks.com/en/daikon-curry/

Directions

  1. 1Peel and dice the daikon.
  2. 2Chop the onion.
  3. 3Grate the garlic and ginger.
  4. 4Cover the lentils with water in a small saucepan and boil for 10–12 minutes until tender.
  5. 5Drain and set aside the cooked lentils.
  6. 6Heat oil in a frying pan over medium heat.
  7. 7Add daikon and onion to the pan and cook until the daikon becomes slightly translucent.
  8. 8Lower the heat.
  9. 9Add the cooked lentils, grated garlic, ginger, curry powder, and flour.
  10. 10Stir well to coat everything evenly.
  11. 11Pour in the water.
  12. 12Add ketchup, soy sauce, and miso paste.
  13. 13Stir to combine.
  14. 14Simmer on low heat for 10 minutes or until the daikon is tender.
  15. 15Taste and adjust salt if needed.
  16. 16Serve hot over the cooked rice.

Ingredients

  • 0.33 Daikon, diced
  • 0.5 Onion, chopped
  • 1 tsp Garlic, grated
  • 1 tsp Ginger, grated
  • 0.5 cup Lentils
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Curry Powder
  • 1.5 Tbsp Wheat Flour
  • 1 cup Water
  • 1 Tbsp Ketchup
  • 1 Tbsp Soy Sauce
  • 1 Tbsp White Miso Paste, or honey
  • Salt, to taste
  • Cooked Rice, for serving

Equipment

Small SaucepanMedium frying pan

Tips

  • The middle and upper sections of daikon are milder and work best for this curry.
  • Adjust the spiciness to your taste; use less curry powder for a milder flavor or more for heat.
  • For a crunchier daikon texture, simmer for about 5 minutes.
  • For a thicker curry, simmer longer or add more flour; if it's too thick, add a splash of water.
  • Store leftover daikon curry in an airtight container in the fridge for up to 3 days and reheat gently.
  • The flavors deepen over time, making this curry tastier the next day.

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