Vegetarian Japanese Curry
This Vegetarian Japanese Curry is delicious, comforting, and really easy to make. This quick meal is perfect for all sorts of vegetables and easily customizable.
Materials
- oil for sauteeing
- 1 onion, sliced thinly
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 4 whole mushroom sliced
- 1/2 apple, grated
- 2-3 yellow potatoes, peeled and quartered
- 4 cups no chicken broth I like using the better than bouillon brand. You can also use vegetable broth.
- 1 package curry roux cubes
Instructions
- To the bottom of a pot, add oil and onions. Let cook until slightly browned and caramelized. About 5-10 minutes.
- Add garlic and ginger and mix until fragrant. Make sure it doesn't burn.
- Add mushrooms, carrots, and potatoes. and sautee until softened. Add apple.
- Lastly add the no chicken broth or veggie broth. Bring to a boil and cover to let cook. Add more water if it over reduces.
- When it's almost done, chop your curry roux into small pieces. Add to a bowl and pour hot water over on top. stir with a fork or spoon to break up the pieces and mix until it is mixed in. This prevents it from clumping in the pot.
- Once dissolved, pour into the pot and let thicken. If too thick, add more water. If too thin, add a cornstarch slurry (1tbsp cornstarch to 2 tbsp cool water) to thicken it.
- Serve over rice or noodles.
Notes
You can also had other ingredients to enhance the flavor, like:
- Apples (shredded with a grater)
- Ketchup
- Soy sauce
- Tonkatsu Sauce
- Worcestershire Sauce
- Coffee
- Sugar
- Cocoa powder
- Chocolate (Yes, really. Try it out!)
- Mirin or Sake