Vegetable Curry is a hearty and flavorful dish that celebrates the produce of Hyrule and perfectly captures its culinary creativity. While fiery Goron Spice originates from the volcanic Eldin region—where Gorons famously thrive on rocks rather than food—it’s the fertile farmlands of Hateno Village and Kakariko Village that provide the fresh ingredients for this dish. These regions are renowned for their prized crops, such as fortified pumpkins, swift carrots, and the ever-versatile Hylian Rice, a staple grain harvested in both Necluda and Tabantha.
This curry combines the robust kick of Goron Spice with the comforting, earthy flavors of Hyrule’s finest produce. Served alongside fluffy Hylian Rice, it’s a dish cherished by villagers and travelers alike, offering nourishment and warmth after a long day of adventuring. Whether enjoyed in one of the Hylian villages or beside a campfire in the wilds, Vegetable Curry embodies the heart and soul of the Hyrulean farmlands.
"This healthy curry is popular for its mild flavor and moderate spiciness."
For our take on this dish, we build a very vegetable-centric base using carrots, potatoes, eggplant, and kabocha squash, all infused with the bold flavors of Goron Spice. The curry is simmered slowly with fragrant garlic, ginger, onion, and other aromatics, building layers of savory goodness. We finished the dish with roasted slices of kabocha squash, eggplant rounds, and Campari tomatoes, adding fresh green onion stalks for a vibrant garnish that complements the curry’s warmth. The result is a satisfying and colorful dish, bringing the flavors of Hyrule’s farms into your kitchen while providing a cozy meal that’s both comforting and flavorful. I’d be a happy traveler enjoying a bowl of this in Hateno while taking in the Necluda landscapes on cool, sunny Hyrulean afternoon.
Ingredients
Curry Roux
3 tbsp butter
4 tbsp all purpose flour
2-3 tbsp Goron Spice
3 tbsp butter
4 tbsp all purpose flour
2-3 tbsp Goron Spice
Curry
3 cups Japanese rice
2 carrots, peeled and chopped
1-2 medium potatoes, chopped
1 ½ cups eggplant, cubed
2 cups Kabocha squash, peeled, seeded, and cubed
1 small onion, chopped
2 cloves garlic, minced
1 tsp ginger, grated
4 cups chicken or vegetable stock
1 tbsp Fuji apple, peeled and grated
½ tbsp honey
1 tbsp soy sauce
1 tsp salt, divided, plus additional
Black pepper
3 cups Japanese rice
2 carrots, peeled and chopped
1-2 medium potatoes, chopped
1 ½ cups eggplant, cubed
2 cups Kabocha squash, peeled, seeded, and cubed
1 small onion, chopped
2 cloves garlic, minced
1 tsp ginger, grated
4 cups chicken or vegetable stock
1 tbsp Fuji apple, peeled and grated
½ tbsp honey
1 tbsp soy sauce
1 tsp salt, divided, plus additional
Black pepper
Optional Curry Garnish
12 slices of kabocha squash, about ¼ inch thick
12 rounds of Chinese eggplant, about ½ inch thick
6 Campari tomatoes, halved
12 green onion stalks, trimmed
12 slices of kabocha squash, about ¼ inch thick
12 rounds of Chinese eggplant, about ½ inch thick
6 Campari tomatoes, halved
12 green onion stalks, trimmed
To prepare the vegetable curry, start by cooking the Japanese white rice according to the package directions and setting it aside.
Next, make the curry roux by melting the butter in a small pan over low heat. Once the butter has melted, add the flour and stir until it forms a loose paste. Continue stirring regularly for 7 to 10 minutes, or until the mixture turns a light brown. Stir in the Goron Spice and cook for another 30 seconds before transferring the roux to a bowl and setting it aside.
Prepare the vegetables by salting the eggplant cubes with ½ teaspoon of salt and letting them sit for 10 minutes to draw out excess moisture. Pat the cubes dry with paper towels.
Heat a large pot over medium heat and add some oil. Once hot, add the onion. Sauté for 3-5 minutes until soft and translucent. Add the garlic and ginger, and sauté for one minute, until fragrant.
Add the carrots and potatoes to the pot, stirring to coat them evenly in the aromatic mixture, and cook for 3 to 5 minutes. Then, add the kabocha squash and eggplant, season with black pepper and a pinch of salt, and stir well. Cook for another 3 to 5 minutes, ensuring the vegetables are evenly combined.
Pour the chicken or vegetable stock into the pot and scrape the bottom to release any browned bits. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and stir in the grated apple and honey. Simmer the curry for 15 minutes, or until the vegetables are tender.
To incorporate the roux, ladle some of the warm broth into a small bowl with the roux and whisk until smooth. If necessary, add a second ladle of broth to fully dissolve the roux. Remove the pot from heat and stir the roux mixture into the curry, mixing thoroughly until it thickens and is well combined. Add the soy sauce and return the pot to medium heat, allowing the curry to simmer for another 5 to 8 minutes.
Adjust the consistency by adding more broth or water if needed, and taste the curry to add additional salt or seasoning if necessary.
When the curry has thickened and the flavors are well-balanced, remove it from the heat. It is ready to serve!
If you are making the optional garnish for the curry bowls, follow the directions below to prepare these vegetables. You can roast these while the vegetables are softening in the simmering curry.
Slice a small section of kabocha squash into 12 even slices, about ¼ inch thick. Remove the seeds but leave the skin on for added texture and color.
Slice the Chinese eggplant into 12 rounds, each about ½ inch thick. Aim for consistent thickness to ensure even roasting.
Halve 6 Campari tomatoes through their equator, keeping the seeds intact for a juicy and vibrant garnish.
Trim the ends of the 6 green onion stalks and leave them whole. These will remain raw for a fresh, aromatic touch.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking. Arrange the kabocha slices, eggplant rounds, and tomato halves on the baking sheet, cut side up for the tomatoes. Drizzle the vegetables lightly with olive oil, and sprinkle them with a pinch of salt and black pepper.
Place the baking sheet in the oven and roast for 15–20 minutes, flipping the kabocha slices and eggplant rounds halfway through. Roast until they are tender and slightly caramelized at the edges.
Keep an eye on the tomatoes to ensure they remain plump but roasted. The tomatoes may only need about 10 minutes, so remove them early if necessary.
Once the vegetables are roasted, remove the tray from the oven.
To serve the curry, ladle the curry into a bowl beside the rice, each on half of the bowl. Garnish the rice with chopped cilantro. If you are adding the vegetable garnish, arrange them decoratively across the surface of the finished vegetable curry. Distribute two roasted kabocha slices, two eggplant rounds, and two tomato halves evenly over the curry for balanced presentation. Lay the green onion stalks on top for a fresh, aromatic finish. Use the in game photo as a guide for placement of the vegetable garnish. Enjoy your vegetable curry!
Learn more about the Vegetable Curry dish from The Legend of Zelda: Breath of the Wild and The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.