Japanese curry is a delicious dish that really warms you up. I think I end up making it about once a week! It’s pretty easy to make once you get the hang of it and you can add all kinds of different ingredients to change the flavor (like sweet potatoes or apples). For this recipe, you will need to make some white rice (or brown rice, which is really delicious!) as well to go along with it, so prepare that first as directed or however you normally would. In the picture, I’ve also served it with Chickpea Cutlets. I usually make the curry before preparing the cutlets so that the curry can cook down while the cutlets bake.
This recipe makes a lot. Even though I usually just make it for me and my boyfriend, I like having lots of leftovers so I make a large batch!
Ingredients
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 3 large carrots, rangiri cut
- 2 yukon gold potatoes, cubed
- 1 bell pepper, large dice (optional)
- 5 button mushrooms, sliced (optional)
Curry Roux
- 4 Tbsp flour
- 4 Tbsp olive oil
- 3 tsp curry powder
- 1 tsp garam masala
- 1 cup vegetable broth
- 2 tsp sugar
If you don’t want to use bell peppers or mushrooms, feel free to use more carrots and potatoes.
Directions
Heat a large soup pot over medium and add the olive oil. After the oil is hot, add your sliced onions and sautee for a few minutes until translucent (you can let them get slightly browned).
Next add the garlic and sautee until it’s fragrant, about a minute. Then add the carrots, bell peppers and mushrooms and continue to cook for 5-10 minutes.
After the veggies are cooked, add the potatoes. Then add 4-5 cups of water to the soup pot (just make sure all the veggies are covered) and turn the heat to high. Once the water starts boiling, set a timer and let it boil for 10 minutes.
While the vegetables are boiling you can prepare the roux. Get out a small or medium sized sauce pot and add the flour and olive oil. Turn the heat to medium and mix the flour and oil until it forms a paste. Next add the curry powder and garam masala and mix it together. You should have a thick dark brown paste after it’s all combined. Next you will add the vegetable broth (or 1/2 bullion cube and 1 cup water). Whisk the vegetable broth to mix everything together. Keep stirring until it thickens up. After, remove it from heat and add the sugar.
Once the vegetables have boiled for 10 minutes, scrape the roux into the soup pot and stir until it is mixed in. Turn the heat to medium and let it cook for 30+ minutes stirring occasionally. If anything is sticking to the bottom of pot, turn the heat down.
If you were going to make chickpea cutlets to go along with the curry, you can do it now while the curry cooks down a bit.
Serve the curry with rice and the cutlets. Some delicious toppings you can add are Veganaise, kizami shoga pickled ginger and Sriracha.
