Curry is one of the most popular dishes in Japan, but it's not like Indian curries. Instead of starting with a masala paste like Indian curries, the British-influenced Japanese curry starts with a roux, which gives it a gravy-like texture. This sweet and spicy curry is made with an oil-free roux and it can be made gluten-free. It's loaded with starchy potatoes and sweet potatoes, carrots, peas, apple, and a blend of warm spices. Serve with rice on the side.

Japanese Curry [Vegan]

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Ingredients

  • 3 tablespoons all-purpose flour or rice flour, for gluten-free
  • 1 white onion, chopped finely
  • 1 garlic clove, minced
  • 1 large carrot, cubed
  • 1 large potato, cubed
  • 1 medium sweet potato, cubed
  • 1 tablespoon ketchup
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/8 teaspoon Chinese 5-spice powder
  • 1/4 teaspoon garlic powder
  • A pinch of cinnamon
  • 2 1/2 cups vegetable broth
  • 1 tablespoon rice malt syrup or 1 date blended with water
  • 1 tablespoon tamari
  • 1 medium Fuji apple, grated
  • 1/2 cup frozen peas
  • Salt, to taste
  • Spring onions and sesame seeds, for garnish
  • A short or medium grain rice, to serve
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Preparation

  1. In an oven preheated to 390°F, spread flour on a baking sheet and toast until brown, about 20 minutes, taking it out to stir about every 5 minutes. Leave to cool. Mix together with spices.
  2. In a large pot, add a thin layer of water and steam-sauté the onions and garlic. About 5-10 minutes, until soft. Add the potatoes, sweet potatoes, and carrots, ketchup, and mixed spices and toss to coat. Leave in pan for 5 minutes, then add the vegetable broth. Bring it to a boil and let it simmer for 10 minutes until vegetable can be pierced with a fork.
  3. Next, add the syrup, tamari, and apple. Add the peas. Boil another 2 minutes then add a scoop or two of broth into a blender with the toasted flour and blend to remove any clumps (you can also whisk this). Add it back to the pot and continue to simmer until the curry is thick and the vegetables are tender.
  4. Garnish and serve with rice.
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