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  • Japanese Artichoke Curry

    From Ben Collver@1:105/500 to All on Thu Apr 23 06:30:50 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Japanese Artichoke Curry
    Categories: Japanese, Vegetarian
    Yield: 1 Batch

    1 lb Japanese artichokes
    - (Stachys affinis)
    White vegetable stock

    MMMMM------------------------CURRY SAUCE-----------------------------
    2 oz Butter
    4 oz Onion; thinly sliced
    2 Tomatoes
    1 Sweet apple; sliced
    2 ts Curry powder
    2 ts Flour
    2 ts Sweet chutney
    2 tb Shredded coconut
    1 ts Tarragon vinegar
    2 ts Lemon juice
    1 1/2 c Brown vegetable stock
    1/2 c Water; boiling
    Salt & pepper

    Curry Sauce:

    Fry the onion, tomatoes, and apple in the butter until the onion shows
    signs of changing colour, then add the curry powder, and draw the pan
    to the side of the stove and let the contents simmer for 12 minutes.
    Pour the boiling water on to the coconut (preferably freshly grated,
    but desiccated can be used) and steep by the side of the stove until
    required. At the end of the time named stir the flour into the pan,
    and when it is smoothly mixed with the butter, etc., pour in the
    stock and stir over the fire until it has boiled and thickened; then
    add the chutney, vinegar, lemon juice, and let the sauce simmer
    gently for 30 minutes. Strain through a sieve into a stew pan; stir
    the coconut, and strain the liquid from it into the curry.

    Japanese Artichoke Curry:

    Parboil the little tubers, peel them, and finish cooking them until
    they are tender in the stock. Put this mixture into the curry sauce,
    cover with a thick piece of parchment paper, and put the lid on the
    pan. Simmer gently in a moderate oven for 1 hour. Serve the curry
    surrounded by carefully-boiled rice which should be garnished with
    little pieces of pickled red cabbage and gherkin.

    A salad composed of sliced tomatoes and small pieces of crisp, white
    celery, with a plain oil and vinegar dressing, should be served with
    the curry.

    Recipe by Jeanne Jardine

    Recipe FROM: The Best Vegetarian Dishes I Know, 1910

    Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)