Quite a few people have asked me how to make Japanese Curry including my son’s school. So, here is the tweaked version of Japanese Curry!
(Serves 8 to 10, great for leftover or freezing)
– A box of Japanese curry mix (found at major or Again grocery stores)
– 2 medium carrots, peeled and cut to small chunks
– 1 large sweet potato, peeled and cut to small chunks
– 1 large onion, chopped
– A fist size broccoli, chopped
– 200 to 300g of meat (beef, chicken or pork will make a good curry!), cut to bite size AND/OR a can of mixed beans*
– 1 tbsp cooking oil or coconut oil
– 1000ml water (or follow the direction on the curry sauce box)
– A few cloves of garlic, finely chopped, 1 tsp freshly squeezed ginger juice, 1 tsp ground flaxseeds, and 1/2 shredded apple **
*By rinsing the beans in a strainer, you can get rid of good amount of the sodium.
**I only add them for the sake of boosting immunity and kids barely can taste them!
1. Heat deep pot with medium heat and add oil, garlic and onions, cook till they are soft.
2. Add meat if you are using. Let the meat pieces brown on one side. Turn them to the other side and add carrots and sweet potato, cook for about 3 min.
3. Add broccoli, beans, ginger juice and flaxseeds, and apple (if using), cook for about 1 min.
4. Add water and bring to a boil. Simmer for about 20 minutes with low heat, lid partially closed or till sweet potato is cooked.
5. Roughly break the Japanese curry sauce in the package before adding to the pot so that it is easy to dissolve. Add the sauce, if it is too thick, you may add some water. If it is ready, serve over brown rice, sticky rice, or quinoa!
If you have any questions, please feel free to contact me!