Learn how to make the most comforting yet healthy Japanese curry from scratch. Loaded with veggies and meaty jackfruit for a filling and nourishing one-pot dinner.
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Main Course
Cuisine: Japanese
Servings: 4
Ingredients
2tbspoil
3tbspall purpose flour
2tbspS&B curry powder*
2clovesgarlicminced
1tbspminced ginger
1onionsliced
2carrotsroughly chopped
2stalksceleryroughly chopped
1zucchinisliced 1" thick
1cupmushroomsquartered
120 oz cangreen jackfruitrinsed and drained
2tbspJapanese Worcestershire sauce
2tbspketchup
2 ½cupswater or kombu dashi
½ - 1tbspcoconut sugaradjust to taste
salt to taste
Instructions
Heat oil in a pan over medium low heat. When hot, add in flour and stir constantly until it turns light brown, about 15-20 minutes.
Once brown, add in curry powder and mix briefly, about 30 seconds. Take off from the heat and set aside the roux.
Add garlic, ginger, onions, carrots, and celery to a large pot with oil or a splash of water. Cook until onions turn translucent.
Add water/dashi, jackfruit, Worcestershire sauce, ketchup, sugar, and a pinch of salt. Bring to a boil, add roux, then lower heat and simmer for 10 minutes, stirring occasionally to dissolve the roux.
Add zucchini and mushrooms and continue to cook until tender. Add more salt as needed. Serve hot with rice and enjoy!
Notes
*You can find S&B Curry Powder at some Japanese or Asian grocery stores, or buy it on Amazon.