JAPANESE CURRY

JAPANESE CURRY

  • 4-5 serves

  • 30 mins

  • Nut free

  • Gluten free

  • Can be vegan

Japanese Curry Spice

Japanese Curry Spice

$15.00
Regular price

Ingredients

500g meat/tofu of choice
1 onion, roughly chopped
3 carrots, peeled and cut to bite size
2 potatoes, peeled and cubed
1L stock of choice
1 apple, peeled and grated or puréed
2 tablespoons ginger, chopped
1 garlic, chopped
3 tablespoons Japanese Curry Spice
1 cup frozen peas or veggies of choice
1 tablespoon corn flour
Pickled ginger to serve (optional)

Golden curry is a staple in a lot of pantries across the globe and we understand why. This is our spin on a fan favourite and we think it’s just as good, if not better! Feel free to substitute the chicken with any choice of protein or veggies

METHOD

  1. Season meat/tofu all over with salt and pepper. Heat oil in a pot over medium-high heat and sear protein either side until browned.
  2. Transfer to a plate and set aside. Add onion to the pot and cook, stirring, until golden, about 5 minutes.
  3. Add carrots, ginger, garlic and spice mix and cook for a couple of minutes.
  4. Add stock and bring to a simmer.
  5. Cut protein into bite-size pieces and add back to pot, along with any accumulated juices.
  6. Add potatoes and apple and cook at a gentle simmer until potatoes are tender and carrots can easily be pierced with a fork, about 15 minutes.
  7. Make a slurry by mixing the corn flour with 1/3 cup water in a cup or jar and pour into the curry gradually until it thickens. Season with salt and pepper.
  8. Stir in peas, if using, and cook until heated through.
  9. Serve on rice and garnish with pickled ginger/furikake

Share:

JAPANESE CURRY