Japanese Curry
Japanese curry is a flavorful and comforting dish. Easy to make and great for leftovers! You can swap out the beef with protein of your choice and change up the vegetables as well!
Servings: 4 people
Calories: 520kcal
Ingredients
- 1 lb (450g) beef
- 1 medium onions
- 1 medium carrot
- 2 russet potatoes
- 2 cloves of garlic
- 2 tbsp vegetable/neutral oil
- 1 package of japanese curry roux(4 cubes)
For Serving
- cooked rice
- pickled japanese ginger (optional)
Instructions
Prepare Ingredients
- Chop the beef, onions, carrot and potatoes into bite sized pieces.
- Mince the garlic.
Combine Ingredients
- In a large pot or dutch oven, heat the oil over medium.
- Add beef pieces and cook until lightly browned on all side. Remove the beef and set aside.
- In the same pot, saute the onions until they become slightly brown.
- Add the garlic and ginger , cook for another minute.
- Add the carrots and potatoes to the pot and stir.
- Pour in as much water needed to cover everything in the pot
- Return the beef into the pot and bring to boil.
Cook Curry
- Reduce heat once boiled and cover with lid. Let it simmer for about 20 minutes or until vegetables are tender.
- Break the curry roux into pieces and add one by one into the pot. Stir until the roux is dissolved.
- Let it simmer for another 10 minutes, or until the curry thicken to your desired consistency.
Serve
- Serve the curry over a bed of cooked rice
Notes
Tip: We actually prefer our curry when we have it the next day as leftovers! The vegetables are more flavourful and the curry is the perfect consistency.