Japanese curries are delicious – slightly sweet, slightly spicy, all-around amazing. A lot of recipes, this one included, involve making a kind of curry-roux before adding the vegetables and liquid. A little bit more work than most curries, but well worth the effort! Serve this curry on a bed of rice or with some potato croquettes (I have a recipe for those too!) to make it a full meal.
This is a slight variation on your traditional recipes, so I can’t claim it to be authentic, but it sure is good!
Prep time: ~1 hour
For the curry roux:
- 2 cloves garlic, peeled and finely minced.
- 2 tbsp ginger, peeled and finely minced.
- 3 tbsp vegetable oil.
- 1/4 cup flour.
- 2 tbsp curry powder.
- 1 tsp garam masala.
- 1-2 tsp crushed chilies.
- black pepper.
- 1 tbsp tomato paste.
- 2 tsp soy sauce.
For the rest of the curry:
- 2 tsp vegetable oil
- 2 onions, peeled and thinly sliced.
- 2 carrots, peeled and cut into 1-cm chunks.
- 2 potatoes, peeled if desired, cut into 1-cm chunks.
- 4 cups vegetable stock or water.
- 1 tsp soy sauce.
- 1 Chinese eggplant, cut into 1-cm chunks.
- 1 apple, cored, peeled (if desired), and grated.
- 1/2 cup peas, defrosted if frozen.
In a small saucepan, heat the oil on medium-low. When it’s hot enough, add in the garlic and ginger and fry until just fragrant. Next, add in the flour, curry powder, and garam masala. Stir until you have a thick paste, then add in the chilies, black pepper, soy, and tomato paste.
Keep cooking the roux, stirring until it just starts to get a little bit drier and crumbly. Remove it from the heat and set aside.
Put the remaining oil in a large pot over medium heat, then add the onions. Fry them until they begin to caramelize, then add in the carrots and potatoes. Fry them for a few minutes, then add in the stock and soy sauce.
Bring the whole thing to a boil, then reduce the heat and allow to simmer for a few minutes before adding in the apple and eggplant.
Once the vegetables are all tender, loosen up the roux with a little bit of the cooking liquid before pouring it into the rest of the curry. Stir well, until the roux has completely dissolved into the rest of the stew.
Let the curry continue to simmer, and once it begins to thicken a little, add in the peas. Taste for seasoning, adding more soy sauce or pepper if desired, and enjoy!
This curry is also delicious when cold.