Name: Tomato Curry with Farro Recipe
Cuisine: Japanese
Ingredients: 1 cup dried farro, cooked; 4 cups konbu dashi; 1 ½ cups potatoes, cut into ½-inch pieces; 1 cup baby carrots, halved; 1 – 1 ½ cups onions, thinly sliced; 1 cup bell peppers, sliced; 2 tsp ginger garlic paste (or 1 tsp crushed garlic + 1 tsp grated ginger); 6 Tbsp all-purpose flour; 28 oz can whole tomatoes; ½ cup ketchup; 6 Tbsp Japanese curry powder; 3 Tbsp soy sauce; 2 Tbsp Worcestershire sauce; 2 tsp shiokoji; ½ cup unsalted cashews, toasted and ground into a fine powder; 2 Tbsp extra virgin olive oil

Tomato Curry with Farro Recipe

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A Japanese Take on a Global Favorite. Tomato curry is a flavorful and heartwarming dish that brings together the rich tastes of Japan with the tangy sweetness of tomatoes and the nuttiness of farro.

Author: Patrick
Cuisine: Japanese

Ingredients

Units Scale

1 cup dried farro, cooked
4 cups konbu dashi
1 1/2 cups potatoes, cut into 1/2-inch pieces
1 cup baby carrots, halved
1 – 1 1/2 cups onions, thinly sliced
1 cup bell peppers, sliced
2 tsp ginger garlic paste (or 1 tsp crushed garlic + 1 tsp grated ginger)
6 Tbsp all-purpose flour
28 oz can whole tomatoes
1/2 cup ketchup
6 Tbsp Japanese curry powder
3 Tbsp soy sauce
2 Tbsp Worcestershire sauce
2 tsp shiokoji
1/2 cup unsalted cashews, toasted and ground into a fine powder
2 Tbsp extra virgin olive oil

For Serving:

Brown rice or white rice with mixed grains

Chopped green onions, finely chopped parsley, pickles (fukujinzuke, rakkyo, takuan, benishouga etc.)

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Instructions

Cook the Farro: Cook farro according to package directions and set aside.
Prepare the Dashi: Make the konbu dashi. Once done, remove the konbu and set the dashi aside, keeping it warm.
Cook the Vegetables: In a large Dutch oven over medium heat, add the olive oil and cook the onions and bell peppers until they begin to brown, stirring occasionally (about 4 minutes).
Microwave the carrots and potatoes for about 5 minutes until softened.
Sauté and Add Flavor: Add ginger garlic paste to the onions and bell peppers, cooking for 30-45 seconds until fragrant.
Add in the carrots, potatoes, and flour, coating the vegetables. Cook until the flour turns light tan-brown.
Add the Tomatoes and Spices: Add in the canned tomatoes with juice, ketchup, curry powder, soy sauce, Worcestershire sauce, shiokoji, ground cashews, and about ¾ cup of cooked farro.
Stir to evenly distribute and simmer for 15 minutes, stirring occasionally.
Serve and Enjoy: Serve the tomato curry over rice with your desired toppings, and enjoy!

Find it online: https://www.alldayieat.com/recipe/tomato-curry-with-farro/