Japanese Vegetable Curry

Name: Japanese Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 40g salted butter; 55g plain flour; 2 tbsp Gewürzhaus Japanese Curry Blend; 1 tbsp Gewürzhaus Garam Masala; 2 tbsp tomato paste; 20g salted butter; 1 small onion, thickly sliced; 1 garlic clove, finely chopped; 4 button mushrooms, quartered; 1L salt-reduced vegetable stock; 1 apple, peeled and finely grated; 2 carrots, roughly chopped; 1 potato, roughly chopped; ½ sweet potato, roughly chopped; 1 tsp Worcestershire sauce; 2 tsp kecap manis (sweet soy sauce); 1 tsp dark soy sauce; Steamed rice; Pickled vegetables or ginger; Black sesame seeds

Easy

45mins

Vegetarian

Japanese Vegetable Curry

Rated 3.6 stars by 66 users

Cuisine

Japanese

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For the curried roux:

40g salted butter
55g plain flour
2 tbsp Gewürzhaus Japanese Curry Blend
1 tbsp Gewürzhaus Garam Masala

For the curry sauce:

2 tbsp tomato paste
20g salted butter
1 small onion, thickly sliced
1 garlic clove, finely chopped
4 button mushrooms, quartered
1L salt-reduced vegetable stock
1 apple, peeled and finely grated
2 carrots, roughly chopped
1 potato, roughly chopped
½ sweet potato, roughly chopped
1 tsp Worcestershire sauce
2 tsp kecap manis (sweet soy sauce)
1 tsp dark soy sauce

To serve

Steamed rice
Pickled vegetables or ginger
Black sesame seeds

Directions

To make the curried roux, melt the butter in a pot over medium heat, add in the flour and stir to combine. Keep stirring until the mixture turns slightly golden, about 1-2 minutes. Mix in the Japanese Curry Blend and Garam Masala and cook for a further 30 seconds. The roux should be crumbly. Transfer to a bowl and set aside.
To make the curry sauce, into the same pot, add the butter, followed by the onion, garlic and mushrooms, and sauté for a few minutes. Then add the tomato paste and stir through for 30 seconds. Next, mix in the roux and the vegetable stock, stirring continuously and slowly as you pour to break up any clumps. Add the grated apple and remaining vegetables and bring to a simmer.
Cook gently for 5 minutes, making sure to remove any impurities that may rise to the top, then mix in the Worcestershire sauce, kecap manis and dark soy sauce. Continue to simmer on low heat until the vegetables are soft, about 15 minutes, stirring often to ensure it doesn’t stick. Adjust the seasoning to your liking by adding some extra soy sauce. Serve with steamed rice, pickled vegetables or ginger and sprinkle with black sesame seeds.

Tip

Worcestershire sauce is traditionally not vegetarian, however, there are various brands available on the market that do not contain anchovy. Use one of these to make this recipe vegetarian.

Comments

This blend is absolutely delicious and tastes authentic and so much healthier than store bought Japanese curry paste! I did double the amount of spice and added some chilli powder, more soy and a teaspoon of sugar – each to their own! Great addition!