Japanese curry is sweeter and less spicy than the typical Indian variety. This from-scratch recipe is surprisingly straightforward and only slightly more time-consuming than the pre-made mixes (not to mention much lower in sodium!). I recommend making enough for leftovers as reheated curry and rice makes for a good lunch.
As always, curry recipes are flexible depending on what vegetables you happen to have in your fridge, your personal tastes, and your spice tolerance.
(Recipe adapted from http://norecipes.com/blog/karei-raisu-japanese-curry-rice/
- For the curry itself:
1/2 large onion sliced
2 carrots cut into chunks
2 large potatoes cut into large chunks
1 small apple cored and pureed
1/2 C peas
4 C water
chicken, beef, shrimp, tofu etc cut into pieces (I used frozen scallops actually)
1 tsp garam masala
2 tsp oil
rice or pasta
optional: 2 tsp kosher salt (optional)
- For the roux (sauce):
3 Tbs butter
1/4 C flour
2 Tbs garam masala (or curry powder)
1/2 tsp cayenne pepper (adjust depending on spiciness)
fresh ground black pepper
1 Tbs tomato paste (or ketchup)
1 Tbs tonkatsu sauce (or Worcestershire sauce)Cooking Instructions:
Heat oil and onions to a cooking pot (or large saucepan), saute on medium heat until the onions are caramelized and golden brown. If you are using raw meat/chicken, add it in and saute briefly (for tofu or cooked meat, wait until the end).
Add the carrots and water to the pot and bring the mixture to a boil. Skim off any foam or oil that accumulates on the surface.
Lower the heat to medium and add the potatoes, apple, salt and garam masala. Simmer for 30 minutes or until the vegetables are tender and the meat is cooked.
While the vegetables are cooking, it's time to make the roux. (If you plan on serving rice or pasta, this would be a good time to cook that as well. ;) )
The roux: Melt the butter in a small saucepan over medium low heat. Add flour and garam masala, stirring until you have a thick paste. Stir in the cayenne pepper, ground black pepper, ketchup and tonkatsu/worcestershire sauce. Cook until the paste becomes crumbly, then remove from heat and set aside.
Once the carrots and potatoes are cooked, ladle 2 cups of liquid from the pot into the roux saucepan and blend until the mixture is smooth. Pour this mixture back into the pot and gently stir until thickened. Add the tofu (if you're using it), peas and any other quick-cook vegetables. Stir gently until the mixture thickens.
Serve over rice or noodles.Shortcuts/Adaptions
: I suspect that one could make the roux ahead of time and leave it in the fridge (or possibly freezer?) ready to go for a quick dinner. Will report on this after further experimentation.