Japanese Style Curry

Japanese Style Curry.jpg


This recipe from Leah Launey, former innkeeper of Three Rivers Bed & Breakfast, takes the Japanese brown curry tradition, and adds a few twists and turns. It utilizes readily available fresh herbs and vegetables, plus some easy to find ground spices. A basic curry mix is also included, which you can make ahead of time and use in various ways. Enjoy!

Fresh sage leaves (or the leaves of any favorite herb, i.e., basil or cilantro)

1 medium brown onion, quartered

6 large toes of garlic, minced

Fresh seasonal vegetables, in bite-size pieces

1 small green apple, in bite-size pieces (optional; I use a green apple if it’s in season when I make this)

Water Roux
1/3 cup your favorite vegetable oil

1/2 cup unbleached flour

4 Tablespoons basic curry mix (see below)

1 teaspoon cayenne

1 teaspoon black pepper

2 Tablespoons catsup

2 Tablespoons Worcestershire sauce (regular or vegan)

Water, enough to form a thick paste when the curry is added to the roux

Basic Curry Mix
2 Tablespoons ground cumin

3 teaspoons ground coriander

3 teaspoons ground cardamom

3 teaspoons black pepper

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

The above makes about 4 Tablespoons of basic curry mix, or just enough for this recipe. You can also make the mix ahead of time, and store it in a covered glass jar in the refrigerator.

Cover the bottom of a Dutch oven with fresh sage leaves. Add onion, garlic and fresh seasonal vegetables.

Before cooking, the vegetables should just about fill your Dutch oven. Add water to the half-way point, cover and simmer until vegetables are almost fork tender.

While the vegetables are simmering, make the roux by cooking the oil and flour over medium heat, stirring constantly, until the roux is the color of peanut butter.
Remove from heat.

Add curry to the roux, forming a thick dark paste. Gently stir the paste into the pot of almost-done vegetables, and simmer on very low, stirring frequently, until the vegetables are completely done.

Flavors intensify when this recipe is made a day or two ahead of time and placed in the refrigerator. Two days is best, if you can make yourself wait that long!

When curry is ready, serve over steamed rice or with thick slices of homemade bread.

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About the Author:

Leah Launey is the co-owner of Three Rivers Bed & Breakfast.

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