Japanese Curry

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I love curries and Japanese curry is my favorite! Though I live in Seattle, which has a high Asian population, I haven’t found a place yet that serves great Japanese curry, so why not make it yourself? The best thing about making your own food is you can make it to your own taste and flavor. You can make the curry sweet or spicy, the great thing about Japanese curry is that it has those flavors already, but because I make it myself I can make it even spicier!


  • 2 tablespoon of oil (peanut, olive, I like sesame)
  • 1 pound of meat (stewing beef, pork like pork chop cut in cubes, chicken cut in cubes)
  • (optional) 1 cup of red wine if you are using beef OR 1 cup of white wine if you are using chicken or pork
  • 1 large onion, peeled, chopped finely
  • 2-4 garlic cloves, chopped or crushed
  • 1 huge teaspoon of ginger, minced
  • 1 tablespoon of yellow curry powder
  • 2 tablespoons of tomato paste
  • 2 large carrots, chopped
  • 1 large potato, peeled and chopped
  • 2 bell peppers
  • (optional) 1 small apple, a red one such as pink lady or honeycrisp, if you want it sweet
  • 4 cups of water

Curry Roux: If you don’t want to make the roux then buy the Golden Curry brand

  • 3 tablespoons of butter
  • 4 tablespoons of flour
  • 1 tablespoon of garam masala
  • 1 tablespoon of yellow curry powder
  • (optional) 1/4 teaspoon of cayenne pepper, if you want it spicy


  1. Make the roux first:
    1. Over medium heat in a small saucepan melt butter
    2. After butter is completely melted add flour until mixed, do not stop mixing as it will easily burn.
    3. After 20-30 minutes it will turn light brown, add the remaining spices, garam masala, curry powder, and cayenne
    4. Cook and stir for 30 seconds and set aside
  2. Add oil to a large pot
  3. Add meat and wine and cook until the wine has evaporated and meat is cooked
  4. Remove the meat
  5. Add the onion, garlic, ginger, curry powder, and tomato paste and saute
  6. Add the meat back in
  7. Add all your vegetables and water
  8. Cover and let simmer and cook vegetables through for 15-20 minutes. If you used potatoes make sure they are tender
  9. Turn heat to low then add the roux and incorporate well
  10. Serve over rice, and I mean like Asian style white rice where it’s sticky. Or serve it over quinoa, which is what I did


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