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1
Chop all vegetables into finely pieces.
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2
Heat 3 tbsp vegetable oil in frying pan, stir-fry chopped onion and carrot.
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3
Once it cooked, add garlic (to prevent the garlic from burning)
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4
Divide half of cooked vegetables for making curry roux.
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5
Add chopped tomato into the remaining cooked vegetables.
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6
Stir-fry until tomato liquid come out.
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7
Transfer to the pot on medium-high heat, add 4 cups of water
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8
For curry roux we have, cooked onion/carrot/garlic and curry powder (and grounded coriander seed and pepper, you can skip it, it's optional)
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9
On low heat, heat 1 tbsp of vegetable oil, fry curry powder and grounded spice of your choice until fragrant (curry powder is easy to burn!!
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10
Be careful)
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11
Add cooked vegatables mix with fried curry powder.
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12
Add flour, and stir the roux until the flour is cooked.
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13
(At this stage, you won't see white color of flour)
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14
Add the curry roux into boiling soup base.
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15
Mix well and heat until thicken, then turn of the heat.
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16
Wait until the curry is completely cool.
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17
Bled in the blender until smooth.
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18
Pour blended curry in the pot again, season with salt, sugar or honey (you can add variety of seasoning in Japanese style curry, such as ketchup, yogurt, stock cube, Worcestershire sauce, or other wired things like coffee and chocolate!!
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19
It's always turn out tasty) adjust the taste little by little.
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20
Serve with cooked rice and topping of your choice.
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21
Here I had some steamed new potatoes and almond :)
