Super Simple Japanese Curry
I got a craving for Japanese style curry today. I used to make this a lot a few years ago but of late it had been replaced with Sri Lankan and Indian style curries. It was a nice change and super tasty with tofu. This one is going back into rotation.
1 x medium onion
1 x carrot
3 x cloves of garlic
2 x teaspoons of sugar
2 x tablespoons of flour
2 x teaspoons of curry powder
600ml of veg stock
Oil for frying
1 x pack of tofu (or whatever)
Chop the onion, carrot and garlic and fry in a little oil. Add the sugar to help the onions and carrot caramelise you want the sweetness to go with the spicy.
Sprinkle on the curry powder. I’m still using the powder that was gifted to me by Nivetha and it worked really well in this dish as it has a slight fruity flavour but use whatever powder you like.
Mix well and then add the stock.
Cook until all the flavours are combined and the sauce starts to thicken. You now have to make a choice! You can remove the carrots and onions to get a smoother sauce or leave them in for a more chunky curry.
Today I poured the sauce through a colander to remove the veg. I retain this veg and eat it as a side dish.
Return the sauce to the cooker and add the flour to help it thicken. I normally mix the flour with a small drop of water as this helps to pour it into the sauce and stops it going lumpy.
I used tofu today but the sauce can be used with anything really. I gave the tofu a light dusting of flour and fried it in oil for a few seconds to brown them.
Pour over the sauce and stir.
I normally serve this with rice but today Lorraine made chapatti and it was amazing! As always please let me know if you try this or if you have an alternative suggestion.