Japanese Potato Curry
Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious!
4 portions
Serves
15m
Prep
25m
Cook
Ingredients
- 2 medium carrots, diced
- 2 large waxy type potatoes (this type melts in the mouth)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 2 cups vegetable or beef stock
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 2 tbsp flour mixed with 3 tbsp water (slurry)
- Cooked rice for serving
Method
- 1
Heat oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
- 2
Add garlic and ginger, cook 1 minute until fragrant.
- 3
Add carrots and potatoes, stir to coat.
- 4
Add curry powder, garam masala, and turmeric. Stir for 30 seconds.
- 5
Pour in stock, soy sauce, and honey. Bring to a boil, then reduce to a simmer.
- 6
Cook 20-25 minutes until potatoes and carrots are tender.
- 7
Stir in flour slurry to thicken. Simmer 5 more minutes.
- 8
Serve over steamed rice.
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