Preparation Time: 2 hours
I have a real soft spot for Japanese curry. It’s got everything I love in one dish and it’s really simple to make. I also love this recipe because everyone seems to dig the flavours that are used, even kids, so it’s a great way to include some amazing spices to young children without them refusing to eat it.
Like all of the recipes here I encourage you to seek the highest quality and freshest ingredients when you are cooking. This makes the biggest difference in flavour and makes the experience extremely enjoyable and memorable. I always encourage sourcing organic/biodynamic/wild ingredients wherever possible to reduce the burden of synthetic chemicals and environmental toxins.
For this particular recipe, I highly recommend you make sure that you use organic/grass-fed meat. Regardless of the meat you choose to incorporate into this dish, choosing organic/grass-fed will be a better choice from a nutritional profile as well as reducing the amount of agricultural chemicals you are exposed to. If you don’t want to use meat, tempeh is great too (make sure it’s made from organic soy beans).
This curry is really hardy, easy to make and a real crowd pleaser.
I particularly like this recipe because it covers a lot of bases:
-It’s easy. There’s not really any difficult steps in this recipe that require a great deal of skill.
-It’s full of spices. Spices are excellent sources of unique nutrients and full of flavour. These spices are fantastic for a variety of conditions as well as promoting healthful ageing and longevity.
-It’s really cheap. Even if all of your ingredients are high quality and organic, the base elements are very cheap and can be purchased in bulk.
-It’s really filling and satisfying. I’ve always been a huge fan of slow cooked meat and starches together for dinner. Even if you have this with white rice, the spices from the curry powder will help regulate blood glucose considerably.
3 cups Jasmine Rice (use brown if preferred)
1.3kg Chuck Steak (organic/grass-fed if possible)
2.5 tsp Curry Powder (I use the Frontier Coop brand)
3 Large Carrots
3 Large Potatoes
1.5 Tbsp Tapioca Starch
1.5 Tbsp White Rice Flour
1 Large Onion
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1 tsp Blackstrap Molasses
1.5 Tbsp Tamari
1 Tbsp Fish Sauce
1 tsp Tamarind
1 Large Apple
Freshly Cracked Black Pepper (to taste)
Raw Cane Sugar (if desired)
- Cut Chuck steak into bite-sized pieces.
- Put meat into a large pot of boiling water and cook on a low simmer until the meat is tender (approx 1.5-2 hrs)
- While meat is cooking, prepare potatoes and carrots by using a rolling cut to make bit sized pieces.
- Once meat is tender, add the carrots and potatoes to the same pot and continue cooking.
- While they are cooking, start the sauce by melting butter in a large pot.
- Slowly add tapioca starch and rice flour to the melted butter to make a blonde roux.
- Once the flour is cooked out, add the curry powder and continue stirring until the aromas of the curry powder come alive.
- Slowly add stock from the cooking water of the chuck steak into the roux while stirring to build your sauce. It’s very important you don’t go too quickly with this and continue stirring while doing so to avoid making a lumpy sauce.
- Once you reach your desired sauce texture, add chopped onion grated apple, soy sauce, fish sauce, blackstrap molasses, tamarind, garlic powder, onion powder and cracked pepper (and sugar if so desired) while stirring.
- Once you’ve added all of the components of the sauce into the pot, cook on low until the onions are at the desired texture. Use this time to check the flavour of the sauce too. It may need more soy sauce or fish sauce or sugar to balance the flavour.
- Once the sauce is done, strain the meat, carrots and potatoes from their broth and stir them into the curry sauce.
- Serve with rice.