Japanese Curry Recipe

Name: Japanese Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry; 2 Potatoes, I used yukons, russets work, medium dice; 2 carrots, medium dice; 2 medium onions, thinly sliced; 1 leek, tough outer leaves removed, cleaned, sliced; 2 cloves garlic, minced; 1 inch, piece of ginger, peeled, grated; 1 small apple, peeled and grated; 4 cups water; 2 teaspoons salt; 1 teaspoon black pepper; 1 tablespoon garam masala; 1 tablespoon madras curry powder; 1 tablespoon honey; 2 tablespoons canola oil; 1/2 pound meat or tofu, I used country style pork ribs because they have great marbling, sliced; Roux; 1/2 stick salted butter; 1/4 cup AP flour; 1 tablespoon garam masala or curry powder; 1 tablespoon tomato paste; 1 teaspoon hoisin sauce

Servings: persons

Curry
2 Potatoes, I used yukons, russets work, medium dice
2 carrots, medium dice
2 medium onions, thinly sliced
1 leek, tough outer leaves removed, cleaned, sliced
2 cloves garlic, minced
1 inch, piece of ginger, peeled, grated
1 small apple, peeled and grated
4 cups water
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon garam masala
1 tablespoon madras curry powder
1 tablespoon honey
2 tablespoons canola oil
1/2 pound meat or tofu, I used country style pork ribs because they have great marbling, sliced
Roux
1/2 stick salted butter
1/4 cup AP flour
1 tablespoon garam masala or curry powder
1 tablespoon tomato paste
1 teaspoon hoisin sauce

1
In a large pot heat oil over medium heat, add onions, leeks, and garlic, cook down 15 minutes or so until golden, add meat or tofu, and ginger, cook 3 minutes or until ginger becomes fragrant.
2
Add the remaining ingredients and simmer for 20 minutes to 30 minutes until carrots are fork tender.
3
While your meat and veg simmer prepare roux by melting butter in a small saucepan, add flour, garam masala or curry. Cook 10 minutes over medium low heat, add tomato paste and hoisin, cook five more minutes, then add a ladle of broth from simmering pan, stir until it becomes a paste then add roux to pot, stir well until thick and bubbly. Serve with short grain rice or starch of choice.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Curry, 2 Potatoes, I used yukons, russets work, medium dice, 2 carrots, medium dice, 2 medium onions, thinly sliced, and more.

Yes, Japanese Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Curry

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