Oct. 09, 2023

Autumn Glory Japanese Curry

Yield: Serves 6-8 people

Spice level: Mild

A wholesome, comforting, nutritious, and quick weeknight dinner. What more could we ask for? This delicious dinner is an amazing combination of flavors, helping us highlight our Autumn Glory® apples.

CURRY ROUX INGREDIENTS

  • 4 tablespoons flour
  • 3 tablespoons butter or oil
  • 1-1.5 tablespoons curry powder
  • ½-1 tablespoons garam masala
  • ¼-½ teaspoons chili powder

OTHER INGREDIENTS

  • 5 carrots
  • 4-5 medium potatoes
  • 2.5 cups or 1/2 head cauliflower
  • 1 white onion
  • 1 small tomato
  • ¼-½ apple
  • 2 small bay leaves
  • 2-3.5 cups low sodium broth
  • Salt & Pepper

Directions

  1. Start with peeling the potato and carrots
  2. Boil the potatoes for 8-10 minutes until soft.
  3. Using fresh cauliflower, lightly steam until soft and set aside.

Curry Roux

  1. Add butter or oil to a heated pot.
  2. Add flour and mix well on medium-low heat (1 - 2 mins).
  3. Add spices and form a subtle paste (add a hint of water if required).
  4. Once mixed, set aside to cool.

Other Directions

  1. Start with peeling the potato and carrots
  2. Boil the potatoes for 8-10 minutes until soft.
  3. Using fresh cauliflower, lightly steam until soft and set aside.
  4. Roughly chop your onion into flat square shaped pieces.
  5. Roughly chop your potatoes and slice carrots in your desired shape.
  6. Heat a pot with some butter or oil. Add in onions and cook until translucent
  7. On medium-high heat, add in potatoes. Keep stirring and cook until you can poke the fork through it. Don’t let it cook thoroughly as it will cook as you go.
  8. Add the carrots and cauliflower in and let soften just a touch more.
  9. Add in broth 2 bay leaves and give it a stir. Add in salt to taste and cover with a lid.
  10. Cook on low heat for about 10 minutes.
  11. Taste and add black pepper to taste.
  12. Add the tomato and cook for another 2 - 3 mins on low heat.
  13. Next, add in the curry roux and mix evenly.
  14. Add some shredded apple and cook with lid on until veggies are cooked.
  15. Taste and adjust seasoning.
  16. When done, remove bay leaves and serve with rice, sesame seeds and green onion and katsu.
  17. ENJOY

Recipe created by @Thewritereats for Superfresh Growers.

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