Countries all over the world have their very own interpretations of curry. Japanese curry is always served side by side with rice, and is smothered in a brown, not too spicy, curry-flavored gravy. This curry is usually made with roux blocks (Golden Curry that is marked “No meat contained” is vegetarian). The roux blocks are convenient and make a delicious curry, but they are expensive, you can only get them in Asian markets, and they have tons of preservatives and MSG. Imagine my happiness when I discovered that people have discovered how to make a similar flavor from everyday ingredients! This is my interpretation of Japanese curry.
Makes 6-8 servings
1 tablespoon peanut oil
1 medium onion, diced
3 large carrots, cut into circles
2-3 cloves garlic, minced
2 ½ tablespoons S&B Curry Powder (Try to find this brand – it has a different flavor than Indian curry powder)
3 medium potatoes, cubed
1 medium Granny Smith apple, grated
3 cups of vegetable stock
1 tablespoon Vegetarian Worchestershire Sauce
1 tablespoon miso paste
3 tablespoons ketchup
1 medium zucchini, cut into quarter-moons
1 cup peas
3 tablespoons cornstarch mixed with 1 cup of vegetable stock
6-8 cups cooked rice, to serve
In a large pot, heat the oil over medium heat. Add the onions and sauté for 7-9 minutes, or until starting to turn brown. Add the carrots and sauté 5 more minutes. Next, add the garlic and curry powder, and sauté for 1 minute, or until fragrant.
Add the potatoes through ketchup and bring to a boil. Cover, reduce heat to medium-low, and cook for 30 minutes, or until potatoes are tender. Add the zucchini, peas, and cornstarch mixture. Cook for 5 minutes, or until zucchini is tender and the mixture thickens. Serve alongside brown or white rice.