ingredients
- vegetable oil
- 2 blocks Japanese curry roux
- yellow curry powder
- 2 cups water or low sodium vegetable broth (don’t use regular or else it’ll be too salty)
- Carrots
- Potatoes
- Onion
- Garlic
- Chicken, tofu, or other protein (I like adding lentils too)
- green onion
- Chili oil (optional)
- sesame seeds (optional garnish)
steps
- Chop onions, carrots, potatoes, and protein into cubes.
- Mince green onions and garlic.
- Put oil, carrots, garlic, onions, and 1/2 of your green onions in a pot and saute at high heat for a few minutes, until slightly browned.
- Add protein into the pot. Brown at high heat (don’t cook all the way).
- Add water/broth and bring to a boil.
- Add curry roux, curry powder and potato cubes.
- Boil lightly until protein is cooked and potatoes are soft. It might be necessary to add more water
- Top with remaining green onions and sesame.
troubleshooting
- For stronger curry, add more yellow curry powder.
- Curry will dry out if refrigerated, so it’s fine to be slightly runny when fresh.
pairings
