Japanese curry is a staple comfort food that is a hybrid of British, Indian, and Japanese cuisines. A thick, warm, and slightly sweet stew, this curry is more reminiscent of classic beef stew than of Indian curry, but definitely has an Eastern flavor. Other root vegetables, such as parsnips and rutabagas, could also be added to this classic dish.
Serves 4
Time: about 1 hour
3 tablespoons olive oil
1½ cups coarsely chopped onions
3 garlic cloves, minced
½ teaspoon salt
1 cup bite-size pieces of carrots
1 cup bite-size pieces of potatoes
2 teaspoons curry powder
1 tablespoon peeled and grated fresh ginger
Pinch or more crushed red pepper flakes
2 tablespoons unbleached white all-purpose flour
¾ cup diced tomatoes, canned or fresh
½ cup grated peeled apples
1¾ cups water or vegetable stock
2 generous cups coarsely chopped spinach or kale
¾ cup fresh or frozen shelled edamame
2 teaspoons apple cider vinegar
2 tablespoons soy sauce
Brown rice, for serving
¼ cup chopped fresh parsley
½ cup chopped scallions
Warm the oil in a large skillet on low heat. Add the onions and cook for about 10 minutes. Stir in the garlic and salt and cook for a couple of minutes. Add the carrots and potatoes and cook for about 5 minutes. Stir in the curry powder, ginger, red pepper flakes, and flour and cook for 2 to 3 minutes. If the mixture sticks to the bottom of the skillet, add a little water or stock. Stir in the tomatoes, grated apples, and water or stock and bring to a simmer. It will thicken and bubble. Cover and simmer for about 30 minutes, or until the potatoes and carrots are tender. Stir frequently and add more water if necessary to prevent sticking. After 20 minutes of simmering, stir in the edamame. For the last 5 minutes of cooking, stir in the spinach or kale. When all the vegetables are tender, stir in the vinegar and soy sauce.
Serve the curry with brown rice, topped with the parsley and scallions.
Rice is a good choice with this curry, but rolls or crusty bread would work well, too. This vegetable-rich stew might only need a salad like Sugar Snap Peas with Coconut and Lime.