Japanese Potato Curry

My Japanese potato curry: waxy potatoes that hold their shape, a curry roux made from scratch and beef stock for depth. Swap the stock for vegetable stock with a spoonful of miso and it is genuinely vegetarian. This is the recipe the Japanese Curry Builder is anchored to.

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 418kcal

Author: Chef Łukasz Babral

Cost: $8.85

Equipment:

Ingredients:

2 Carrots - (300g) medium sized, diced
2 Large waxy type potatoes - (700g) (or 2 medium sized sweet potatoes)
3 Small onions - finely chopped
4 Garlic cloves - sliced
½ Celery stalk - finely chopped
500 ml Beef stock - (for purely vegetarian version use vegetable stock with 1tbsp of miso)
200 ml Coconut Cream - (Much better for curry than coconut milk)
4 tsp Curry Powder
2 tbsp Plain flour
1 tbsp Dark Soy Sauce - (More robust flavour then standard Soy Sauce)
1 tsp Honey - Skip if using sweet potatoes
1 tbsp Japanese Mirin
5 tbsp Rapeseed oil - for frying (or any vegetable oil)
1 Green chilli - sliced for garnish
1 cup Short grain rice - to serve for 4 people

Instructions:

Begin by heating 2 tbsp of rapeseed oil in a medium-sized pot.
Add 3 diced onions and half of a finely chopped celery stick to the pot. Sweat the ingredients on medium heat for 8 minutes.
Turn up the heat slightly and add 2 diced carrots and 2 large diced potatoes to the pot. Fry until the vegetables start to brown. You may need to add a little bit more oil at this step.
Next, pour in 500ml of beef stock, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are soft and tender, around 20-25 minutes (If you're using sweet potatoes, the cooking time might be shorter).
While the vegetables are cooking, prepare the curry roux (or use shop-bought curry roux blocks and skip this step). In a small frying pan, heat 3 tbsp of oil and add 4 cloves of sliced garlic. Cook until the garlic is browned, then add 4 tsp of curry powder and 2 tbsp of plain flour. Cook on low heat for a minute to combine.
Once the potatoes and carrots are cooked to your desired texture, add 200ml of coconut cream and 1 tsp of honey to the pot. Bring to a boil and then turn off the heat.
Stir in the curry roux until it has completely dissolved, then put the pot back on a low heat and let it simmer gently for a good ten minutes, stirring now and then. Off the heat only dissolves the roux; the thickening happens over that simmer. Taste and adjust the seasoning. Serve over rice with sliced green chilli. Perfect with my cabbage kimchi or cucumber kimchi.

Notes:

Sweet Potato: Consider replacing potatoes with sweet potatoes, or use a combination of both for a good variation. If incorporating sweet potatoes, omit the honey.
Alternative Proteins: If you're looking to add protein, consider adding cubed tofu or tempeh. These vegetarian options soak up the curry flavour well and provide a satisfying bite.
Nutrition: To enhance the nutritional value of the dish add 100g of green peas, it will add a pop of colour to the dish but will also add more protein to your meal.
Roux Consistency: The consistency of the curry roux can greatly affect the final texture of the curry. If you prefer a thicker curry, you can increase the amount of plain flour in the roux. Conversely, for a thinner curry, reduce the flour or add more stock or coconut cream.
Herbs and Aromatics: Freshly chopped coriander can be sprinkled on top before serving for a burst of freshness. Additionally, a bay leaf or two can be added during the simmering process for extra aroma and flavour.
Vegetable Variations: Feel free to add other vegetables like bell peppers, mushrooms, or zucchini. Just be mindful of the cooking times, as some vegetables might become too soft if added too early. Grill them beforehand to avoid this problem.
Storage: Japanese curry often tastes even better the next day after the flavours have melded together. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of water or stock to get the desired consistency.
Best potatoes for Japanese Curry: Waxy potatoes are the preferred choice for Japanese Curry due to their unique characteristics, here are some of the types: Charlotte, Maris Peer, Jersey Royals, Yukon Gold and Red Bliss.

Nutrition: