• 50g California walnuts
  • 120g soybean (in spring water)
  • 1 tomato
  • 1/2 onion
  • 1/3 carrot
  • 2 shiitake mushroom
  • 1/3 eggplant
  • 80g pumpkin
  • 1/8 bell pepper
  • 3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 cup kelp broth
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce
  • Salt & pepper to taste
  • Rice as needed
  • Italian parsley as needed


  1. Bake the walnuts in a toaster oven for a few minutes and then chop them.
  2. Rinse off soybeans and drain in a colander.
  3. Cook tomato over direct heat and peel. Remove seed and cut coarsely.
  4. Chop onions, carrots, Shiitake mushrooms, and cut eggplant, pumpkin, and bell pepper into dice.
  5. Sauté eggplant and pumpkin in a frying pan with 2 tablespoons of olive oil.
  6. Sauté pumpkin until lightly browned and eggplant until soft. Add the bell pepper and a pinch of salt to sauté. Put the veggies on a plate.
  7. Put the rest of the olive oil in the frying pan and sauté onion and carrot for 3 minutes over medium flame.
  8. Add shiitake mushroom after the onion and carrot are cooked.
  9. Mash the tomato lightly with a spatula. After the tomato is cooked, add 1 tablespoon of mirin and 2 tablespoons of soya sauce and simmer.
  10. When the veggies are cooked, add the toasted walnuts and sauté.
  11. Add carrot and sauté. Season with salt and black pepper to finish.
  12. Put curry powder on hot rice and decorate with Italian parsley.