Japanese curry is a staple dish in this house, and making it from scratch is as easy as making it from the box. Just kidding, nothing is as easy as from the box cooking, but for a deeper taste, filled with good for you ingredients instead of msg, sugar and all the saturated fat , this is the recipe for you.
Adding caramelized onions to this recipe is, yes, time consuming, but it adds a deep and robust flavour that just dances on your tongue, its worth beating the onions into a paste, the only time cooking angry will come in handy. This is a warming recipe that will warm you up from the inside and leave you wanting more. The thick curry gravy, filled with vegetables and a touch of sweetness will soon become a favourite in your house, just like it is in this house. Well we like food, so we have a lot of favourites here.
This is a gluten free, vegan recipe that will have you wanting more.
JAPANESE CURRY – serves 4-6
- 1 tbsp oil
- 3 onions, peeled and thinly chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp curry powder
- 3 cups vegetable stock
- 2 large carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 small butternut, peeled and chopped
- 1 cup chopped kale
- 1 apple, grated
- 1 bay leaf
- 3 tbsp tamari
- 2 tsp cocoa powder
- 1 1/2 tbsp tomato paste
- 1 tsp rice wine vinegar
- 1 tbsp honey or sweetener of choice
- salt and pepper to taste
- 1 tbsp cornstarch
- 1 tbsp coconut oil
In a large frying pan heat the oil over medium low heat. Add the garlic and ginger and cook until fragrant. Add the onions and stir fry. Cover and let steam for 10 minutes until limp.
Remove lid and increase the heat to medium high. Stir fry until a reach brown curry and start smashing it down to form a kind of paste. If it starts sticking add water. (20 -30 minutes.
When fully caramelized add the curry powder and sauté until fragrant.
Add the stock, carrots, sweet potato, butternut, kale and apple. Give it a good stir. Add the tamari, cocoa powder, tomato paste and bay leaf. Cover and let simmer for 15 minutes.
Add the honey and season with salt and pepper to taste.
In a small sauce pan add the cornstarch and coconut oil, and heat over medium high heat. Cook until golden brown.
When the vegetables are tender taste and adjust seasoning, if you want it sweeter add more honey. Sir in the cornstarch mixture and cook until thickened. Serve with rice or udon.