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