Japanese Curry Rice

Homemade Japanese curry and rice is definitely one of our families most favorite meals.  It is a great pot of meat, veggies, sauce and spices.  Japanese curry is sweeter, milder and thicker than Indian curries but sometimes I like to make it a bit more soupy. You can buy the curry bricks at the grocery but I haven't for years because of the MSG and other additives, so I found this homemade curry recipe that uses a roux instead.

Japanese Curry Rice

for the roux
3 Tbs butter
1/4 C flour
2 or 3 Tbs Curry Powder*

for the curry
2 tsp oil
2 large onions sliced thin

2 cloves garlic
2 lbs meat beef or chicken cut into chunks

1/2 of bag of mini peeled carrots
6-8 C water depending how thick you want it

2 Tbs beef or chicken bouillon depending on the meat you use
4 or 5 sweet potatoes peeled and cut into large chunks
Salt and black pepper to taste

Rice (I mix half brown and half Japanese sticky rice)

Heat the oil in a large saucepan over medium high heat and add the meat, garlic and onions. Sprinkle with black pepper. Cook meat and onions until meat is brown.

 

 Add the carrots, bouillon and the water then bring to a boil.  I love this bouillon paste from Costco, but bouillon cubes work too, but again the MSG. 

Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

I love any recipe with sauces and gravies and once you learn how to make a good roux, you can make any sauce or gravy.  For the roux, melt the butter over medium low heat. Add the flour and curry powder, stirring until you have a thick paste. Add some fresh ground black pepper and incorporate into the roux. I usually add a few Tbsp of water at this point to make a gooey paste. Remove from heat and set aside until the meat and veggies are ready.
To make the curry, just laddle about 2 cups of liquid from meat and veggie pot into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened.
Serve over rice or noodles.






* There are many curry powders that you can purchase.  There are a few consistent spices, but some varying spices.  I usually prefer the more orange or red to the yellow or green curry powders.  I love the one made by Simply Organic.  It has a great mixture of cumin, coriander, cinnamon, cloves, cardamom, and nutmeg that produce a more intense flavor.

Spicy Turkey Squash Soup

This soup is one of my original concoctions and it is quickly becoming one of our favorites.  It is very healthy, perfect for a cold winter night and packed with lots of nutrients. 

• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 1 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 10 cups of chicken stock
• 1 can (15 oz) white Cannellini, Great Northern or Navy beans
• 2 cups tender french green beans (I've used both fresh and frozen)
• 1 medium butternut squash, peeled and cubed
• 2 cups cubed cooked turkey
• salt to taste (I used roughly 1 tsp depending on chicken stock)

1. In a soup pot over medium heat, heat the oil until it is hot. Add the onion, celery, garlic, salt, and pepper. Cook, stirring often, for 8 minutes

2. Add the squash, stock, green french beans, nutmeg, cinnamon, cayenne pepper and a bit more black pepper to taste. Bring to a boil, lower the heat, and simmer for 20 minutes.

3. Add the turkey and white beans. Simmer for 5 minutes or until the turkey is heated through. Taste for seasoning and add more salt and pepper, if you like.

A Recipe A Week

It's a new year and since I haven't posted in a year, it's time to get started once again.  I have a lot of recipes that I want to share, so I will try and post one a week.  If I have any followers, you are welcome to keep me at task:]

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