Japanese curry

Name: Japanese curry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 large potato, peeled and cubed; 2 large carrots, peeled and cubed; 1 garlic clove, finely chopped; spring onions (scallions) and sesame seeds, to garnish; cooked short-grain rice, to serve; ¼ teaspoon ground cloves; ¼ teaspoon five spice powder; ¼ teaspoon black pepper; ½ teaspoon ground cardamom; ¼ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 2½ cups (625 ml) vegetable stock; 1 white onion, finely diced; 2–3 teaspoons light soy sauce; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1 tablespoon sugar; 1 Fuji apple, grated; ½ cup (80 g) edamame or broad (fava) beans; 1½ tablespoons ground turmeric; 1 tablespoon vegetable oil; 3 tablespoons plain flour; 2 tablespoons Japanese curry powder (see below); ¼ teaspoon cayenne pepper; 2 tablespoons tomato ketchup

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Japanese curries are sweeter and milder than Indian ones. Traditionally, they are made with a roux of flour, butter and a unique concoction of spices. This version skips the roux, but gives a very similar result. I’ve included instructions for making your own curry powder below, but if you can find Japanese ‘oriental’ curry powder, feel free to use that instead. Failing that, just use garam masala and a generous pinch of ground turmeric (most Indian curry powders will be too bold and spicy)