Japanese Curry
A thick, mildly spiced curry made with roux, aromatic vegetables, and protein, served over rice. Simmered until flavors meld, yielding a cohesive, warm dish.
Ingredients
Method
Cut onion, carrot, and potato into bite-sized chunks; cube or slice the protein.
Mince garlic and ginger; grate apple.
Heat coconut oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add protein and cook, stirring occasionally, for 5–7 minutes until lightly browned on the outside.
Pour in vegetable broth and add carrot, potato, and grated apple; bring to a simmer.
Crumble curry roux block into small pieces and stir into the simmering broth until dissolved completely.
Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until vegetables are tender and sauce thickens.
Stir in soy sauce; taste and adjust seasoning as needed.
Ladle curry over a bowl of cooked rice and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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