Japanese curry is my favorite. I grew up thinking this delicious curry was Korean because I had it so frequently. How wrong I was! The undeniable popularity of this classic, comfort dish is evident in Japanese markets and restaurants as they offer curry over noodles, curry over rice, curry bread, curry with Katsu, or curry on it’s own – basically curry over everything! The popularity resulted in instant curry blocks of roux, containing all the spices and thickening agents.
Well curry roux can easily be made at home without the added preservatives or high levels of sodium. And most importantly, it’s simple. The common ratio to make a roux is 1:2 between your fats and dry ingredients. Once the roux is cooked, you stir in curry powder and the process is exactly the same as making instant curry. It’s that easy!!
The perfect balance between sweet and savory makes this homemade curry full of rich and bold flavors. The sweetness comes from the sweet potatoes, caramelized onions and grated apples while the savoriness comes from the curry spices. The caramelized onions are optional but recommended as the natural sugars that are caramelized from the onions enhance the sweetness that is not replicable by regular sugar. The grated apple adds a hint of subtle sweetness that is not overpowering.
The simplicity, the warming rich flavors, the fragrant smells of spices…
This homemade curry will make you think twice about making Instant curry! Serve with a side of my oil-free, crispy tofu katsu!
quick notes
- I personally like using garam masala instead of curry mix because it has a sweeter taste with cinnamon, nutmeg and cardamom added to give it more flavor. But if you prefer curry powder, make sure to omit the turmeric as curry powder already has turmeric in it.
- When making the roux, it’s important to sift in the flour. If not, the flour tends to clump together, making it more prone to burning.
- As mentioned above, the caramelized onions are optional but recommended. The natural sugars from the caramelization adds sweetness to the curry that is not replicable by regular sugar.
VEGAN JAPANESE CURRY w/ SWEET POTATO
makes 2 servings
Caramelized onions (Optional)
- 1 tablespoon oil (I used grape seed oil)
- 1 yellow onion, minced
- Tablespoons of water
Heat non-stick pan over medium high heat. Once the pan is hot, add in oil – making sure the bottom is fully covered in oil. Add minced onions and let it sit for 5 minutes. Begin sautéing onions until brown bits appear in the bottom of the pan. (The brown bits are natural sugars from the onions) Add in 2-3 tablespoons of water to the pan, scraping the brown bits stuck to the pan. Continue to sauté until water has evaporated and onions begin to brown again. Repeat adding in 2-3 tablespoons of water and scraping brown bits until onions caramelizes. Process should take 15-20 minutes. Set aside to cool.
Curry roux
- 1.5 tablespoons oil (I used grape seed oil)
- 2 tablespoons all purpose flour
- 1 tablespoon garam masala
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
In a pot, heat oil over medium low heat. Sift in flour and continue to whisk to prevent burning. Cook for 20-30 minutes until the roux changes color to a light, golden brown. Add in spices and stir for another minute. Transfer roux to another bowl and set aside.
Curry
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 carrot, cubed
- 1 sweet potato, diced
- 2.5 cups vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon tomato paste
- ¾ small gala apple, grated
Heat oil in a clean pot over medium high heat. Add garlic and ginger and cook for 2-3 minutes. Then add in caramelized onions (optional), carrots, and sweet potatoes and sauté for another minute. Pour in vegetable broth and bring to boil and then a simmer.
Scoop ¼ cup of broth to your curry roux and mix – making sure the roux dissolves completely. Add the dissolved roux back to the pot and simmer for 13 minutes. Stir in soy sauce, tomato paste and grated apple and simmer for another 2-3 minutes.
Set aside to cool and enjoy with a side of my baked tofu katsu!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
