Unforgettable Curry Twist! Cyril Lignac Prepares a Unique Comfort Dish

India isn’t the only place known for curry! There are numerous variations across Asia, including in Thailand and Japan. Here, the chef introduces a Japanese curry, which is also widely cherished in the Land of the Rising Sun. How can we describe it? It’s less heavy than its Indian counterpart, highly aromatic, and notably “spicy and comforting,” remarks Cyril Lignac in his video. Explore his 100% vegetarian Japanese curry recipe!

Ingredients for Cyril Lignac’s Vegetarian Curry

The chef starts by making a curry roux: a type of spicy paste that both flavors and thickens the broth. Here’s what you’ll need to serve four people.

• 2 onions
• 15 g of ginger
• ½ apple
• 3 carrots
• 4 turnips
• 3 potatoes
• 150 g of cooked peas
• 1 liter of vegetable broth
• Olive oil
• Salt

For the curry roux:

• 40 g of butter
• 40 g of flour
• 1 tsp of ground coriander
• 1 tsp of ground cumin
• ½ tsp of ground cinnamon
• 2 tsp of turmeric
• 1 pinch of grated nutmeg
• 1 tsp of ground pepper
• 1 tsp of chili powder
• 1 star anise, ground
• 1 tsp of curry powder
• 1 tsp of unsweetened cocoa powder

How to Make Cyril Lignac’s Vegetarian Curry

For this recipe, you’ll need a large pot and a small saucepan to prepare the curry paste.

1. In a hot pot, pour some olive oil, add chopped onions, grated ginger, and grated apple.
2. Stir and then add diagonally sliced carrots, cubed turnips, and cubed potatoes. Season with fine salt and sauté for 10 minutes.
3. Cover with the broth and let it simmer for 20 minutes.
4. Prepare the curry roux: in a saucepan over medium heat, melt the butter, add the flour, mix and cook for 1 minute. Add the spices, stir, and cook for another minute. Take some broth to dilute the curry roux. Transfer it into the vegetables and mix well.
5. Add the peas and continue cooking for an additional 10 minutes.

All that’s left is to serve it with some delicious basmati rice! Tangy, spicy, and comforting, this Japanese curry will transport your taste buds.