Homemade Japanese Curry
When we went to Japan, one of my favorite meals was Japanese Curry. Here's my homemade recipe for this yummy dish with more veggies and less deep frying to keep it real food approved.
Servings 6 people
Ingredients
For the meat and veggies
- 2 tablespoons olive oil
- 1/2 onion minced
- 6 medium carrots peeled and cut into small dice
- 1 Yukon Gold potato cut into small dice (no need to peel)
- 1 1/3 pounds pork tenderloin or boneless, skinless chicken thighs cut into 1" cubes
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- salt to taste
- pepper to taste
For the sauce
- 3 tablespoons butter
- 1/4 cup whole-wheat flour
- 1 tablespoon curry powder
- 1/8 teaspoon cayenne pepper
- 3 cups chicken broth or beef
- 3 tablespoons soy sauce
- salt to taste
For serving
- brown rice cooked
Instructions
To make the meat and veggies
- Heat the oil in a large skillet over medium heat. Cook the onion, carrots, and potato while stirring until the onions begin to turn translucent, about 5 minutes.
- Season the pork with salt and pepper to taste and then add to the pan along with the garlic and ginger. Cook while stirring until the meat is cooked all the way through (no longer pink in the middle) and the veggies are soft when pierced with a fork, 5 to 10 minutes.
To make the sauce
- In a medium saute pan, melt the butter over low heat. Whisk in the flour and continually stir until the mixture darkens in color but does not burn, 4 to 5 minutes. Whisk in the spices until well combined.
- Pour in the broth/stock and whisk vigorously until the sauce comes together. Turn the heat up to medium and lightly simmer while whisking occasionally until the sauce thickens to the consistency of a gravy.
- Whisk in the soy sauce and simmer for another couple minutes to regain the thick consistency. If needed, salt to taste.
To serve
- Evenly distribute the brown rice in bowls (or on plates), spoon a serving of the meat and veggie mixture next to it, pour the sauce over top, and serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Japanese Curry
Amount Per Serving
Calories 146
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 987mg43%
Potassium 267mg8%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 12.8mg16%
Calcium 33mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.