Japanese Potato Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 medium carrots, diced

2 large waxy-type potatoes

2 small onions

4 garlic cloves

half a celery stalk

500ml (0.53quarts) of beef stock

200ml (0.21quarts) of coconut milk

4tsp of curry powder

2tbsp of plain flour

1tbsp of dark soy sauce

1tsp of honey

1tbsp of mirin

green chilli

5tbsp of rapeseed oil

Directions

Begin by heating 2 tablespoons of rapeseed oil in a medium-sized pot.

Add 2 diced onions and half of a diced celery stick to the pot. Sweat the ingredients on medium heat for 5 minutes.

Turn up the heat slightly and add 2 diced carrots and 2 large diced potatoes to the pot. Fry until the vegetables start to brown. You may need to add a little bit more oil at this step.

Next, pour in 500ml of beef stock, 1 tablespoon of soy sauce, and 1 tablespoon of mirin. Stir to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are soft and tender, around 20-25 minutes.

While the vegetables are cooking, prepare the curry roux. In a frying pan, heat 3 tablespoons of oil and add 4 cloves of sliced garlic. Cook until the garlic is browned, then add 4 teaspoons of curry powder and 2 tablespoons of plain flour. Cook on medium heat for about 2 minutes.

Once the potatoes and carrots are cooked to your desired texture, add 200ml of coconut milk and 1 teaspoon of honey to the pot. Bring to a boil and then turn off the heat.

Stir in the curry roux to thicken the sauce, then serve the curry with a side of rice and sliced green chili. Enjoy!