Japanese Vegetable Curry

Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu, and snow peas instead of the green peas. S&B brand curry powder works best in this dish.