Japanese Potato Curry Recipe

Replace some potato with sweet potato and remove honey from the recipe. Add 100g of green peas or 200g of diced tofu for more protein in the dish. Replace 2tsp of madras curry powder with garam masala powder for a slightly different flavour.

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Step 1

1. Heat 2tbsp of rapeseed oil in a medium-size pot.

Step 2

2. Sweat 2 diced onions and half of the diced celery stick on medium heat for 5 minutes.

Step 3

3. Turn up the heat slightly and add 2 diced carrots and 2 large diced potatoes, fry until starts to brown (you may add a little bit more oil at this step)

Step 4

4. Next add 500ml of beef stock,1tbsp of soy sauce and 1tbsp of mirin.

Step 5

5. Bring to boil and reduce to simmer, cook until soft (around 20-25 minutes)

Step 6

6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry 4 cloves of sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.

Step 7

7. When potatoes and carrots are cooked to desired texture add 200ml of coconut milk and 1tsp of honey, bring to the boil and turn off the heat.

Step 8

8. Stir in curry roux to thicken and serve with rice and sliced green chilli.

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