Japanese Potato Curry
Updated: Apr 20
Deep in flavour quick in preparation, vegetarian version of Japanese Beef Curry.
Simple and delicious! For this recipe you can prepare your own curry roux or purchase this one.
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How did Curry get to Japan?
As a chef, I have a deep appreciation for the rich and diverse culinary traditions of different cultures, and one dish that has always fascinated me is curry. Originating from India, this flavourful stew has found its way into the hearts and kitchens of people all over the world, including in Japan.
The introduction of curry to Japan can be traced back to the late 19th century when the country was undergoing a period of modernization and westernization. As the country opened up to the world, its people were exposed to new and exotic flavours, including the bold and spicy flavours of Indian cuisine.
At first, the curry was seen as a foreign and exotic dish, and it was mostly consumed by the military and western expatriates. However, as the dish gained popularity, it began to be adapted to suit the local palate. Japanese chefs started to incorporate their own ingredients and cooking techniques, using ingredients like apples, carrots, and honey to balance the spiciness of the dish and create a milder flavour.
Today, curry is one of the most popular dishes in Japan, enjoyed by people of all ages and backgrounds. It is widely available in restaurants and is often cooked at home, where families enjoy the dish together with rice and other side dishes.
One of the reasons for its popularity is the versatility of the dish. Curry can be made with a variety of ingredients, including chicken, beef, vegetables, and seafood, and it can be customized to suit individual taste preferences. It's also a hearty and satisfying meal that can be enjoyed any time of day, making it an ideal dish for families, busy professionals, and anyone who is looking for a quick and delicious meal.
The popularity of curry in Japan is a testament to the appeal of this versatile and flavourful dish. With its rich history and adaptability to local tastes, curry continues to be a beloved dish in Japan and around the world. As a chef, I am proud to be part of a culinary tradition that spans cultures and continents, and I look forward to sharing my love of curry with my diners.
This recipe makes: 4 portions
Preparation time: 10 minutes
Cooking time: 35 minutes
Download the recipe for Japanese Potato Curry here:
Japanese Potato Curry - InsightFlavour
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Ingredients for Japanese Potato Curry
2 medium carrots, diced (300g)
2 large waxy-type potatoes (this type melts in the mouth when cooked in the liquid) (700g)
2 small onions finely chopped
4 garlic cloves sliced
half a celery stalk finely chopped
500ml (0.53quarts) of beef stock (for vegetarian version use vegetable stock with 1tbsp of miso)
200ml (0.21quarts) of coconut milk
4tsp of curry powder (I used mild madras blend)
2tbsp of plain flour
1tbsp of dark soy sauce (add a little more if you prefer it saltier)
1tsp of honey
1tbsp of mirin
few thin slices of green chilli for garnish
5tbsp of rapeseed oil for frying
Rice to serve
How to prepare Japanese Potato Curry
1. Begin by heating 2 tablespoons of rapeseed oil in a medium-sized pot.
2. Add 2 diced onions and half of a diced celery stick to the pot. Sweat the ingredients on medium heat for 5 minutes.
3. 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.
4. Next, pour in 500ml of beef stock, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir to combine.
5. 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.
6. 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.
7. Once the potatoes and carrots are cooked to your desired texture, add 200ml of coconut milk and 1 tsp of honey to the pot. Bring to a boil and then turn off the heat.
8. Stir in the curry roux to thicken the sauce, then serve the curry with a side of rice and sliced green chili. Enjoy!
From Chef:
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Tips for cooking Japanese Potato Curry
Consider incorporating some sweet potato into the dish. The sweetness of the sweet potato complements the savoury flavour of the curry, creating a perfect balance of tastes. Additionally, I recommend leaving out the honey in this recipe.
To enhance the nutritional value of the dish, consider adding some green peas. A 100g serving of green peas will not only add a pop of colour to the dish but will also add more protein to your meal. Another option is to add 200g of diced tofu, which will provide an even greater source of protein and will add some texture to the dish.
By making these simple modifications, you'll be well on your way to creating a delicious and nutritious Japanese Potato Curry that's sure to please your palate and nourish your body. Bon appétit!
Check out my other curry recipes
Chana Dal Masoor - I highly recommend trying this Chana Dal Masoor Curry recipe. Not only is it packed with protein from the chickpeas and red lentils, but the combination of spices creates a rich and delicious flavour that will tantalize your taste buds. Give it a try and you won't be disappointed!
Fried Rice with Smoked Tofu - Get ready to indulge in a delicious and healthy meal with loads of flavours and textures!
Super Gooey Chocolate Brownie - Who doesn't love chocolate? It's a guaranteed mood-lifter, bringing joy and warmth to our homes. But as with any good thing, moderation is key.
If you're a vegetarian or simply love exploring new and delicious meat-free recipes, then visiting a page dedicated to vegetarian cooking is a must! With so many incredible vegetarian recipes out there, you're sure to find something that you'll love.
