Who doesn’t love Japanese curry? That burst of Umami just always seems to hit the right spot. Unfortunately, store bought Japanese curry relies on roux made with butter so it is never a light meal. But what if you could create a Japanese curry in your own kitchen without all the added fat from butter and oil?
Now, I will not call this an “authentic” Japanese curry because it isn’t, but if you’re craving that umami flavour without fat, oil, onions, garlic, dairy, and gluten, then this recipe is for you! Needless to say, it is quick and easy like all my recipes.
It is also very customisable – while I consider carrots and peas somewhat crucial you can absolutely use up any vegetables that are lingering in your fridge. Obviously regarding the protein, the options are endless. The version pictured has marinated tempeh, but please feel free to use any protein you/your family like. My kids love it with chicken nuggets (a kind of cheat’s katsu curry!), but beef, tofu, chickpeas would also be great options.
- 4 cups of vegetables (I recommend peas, carrots, and potatoes, but broccoli, cauli, zucchini and pumpkin would also be great options)
- 1-2 apples (Fuji or Pink Lady are great)
- 4 cups of vegetable or chicken stock
- 2 tbsp ketchup
- 1 tbsp (vegan) Worcestershire sauce
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce or tamari
- 2 tbsp curry spice
- 3 tbsp cornstarch/cornflour
Bring stock to boil in a large pot/saucepan, add vegetables, apple, and condiments (Ketchup, Worcestershire sauce, vinegar, soy sauce, curry spice) and cook on low to medium until potatoes are tender.
In a separate small saucepan, mix cornstarch/flour with the same amount of water until all the lumps are gone, then add about a cup of the curry liquid and stir until thick and viscous. This is your fat-free roux. Add the roux into the curry and cook for another 20 minutes.
Meanwhile, cook rice for serving as well as your protein of choice.
Serve curry with rice and protein of choice.
Enjoy! xoxo
Nat's Ladle 