Smooth Vegetable Puree Japanese Curry
Japanese Curry with Pureed Vegetables for a Naturally Sweet and Deep Flavor
While traditional Japanese curry often features chunky vegetables, this recipe purees them for a wonderfully smooth texture and to maximize the vegetables’ inherent sweetness. The cooking process takes approximately 30-40 minutes, though simmering time can vary. The longer it simmers, the deeper and richer the flavor becomes, so just be careful not to burn it! This curry is perfect served over rice for a hearty and satisfying meal.
Main Ingredients- 300g Beef (for curry)
- 800ml Water
- 4 blocks Japanese curry roux
- 1 Onion
- 1/2 Carrot
- 25g Garlic
- 25g Ginger
- 1/2 Tbsp Cumin seeds (or powder)
- 50g Butter
- 2 Tbsp Worcestershire sauce
- 1 cube Beef stock (or chicken stock)
- Pinch of Salt
- Pinch of Pepper
Cooking Instructions
Step 1
Prepare the ingredients for the curry. Thinly slice the onion. Roughly chop the carrot, garlic, and ginger. Cut the beef into bite-sized cubes.
Step 2
Heat some oil in a pot over medium-high heat. Sear the beef cubes until lightly browned on all sides, but don’t cook them through. Remove the beef from the pot and set aside.
Step 3
In the same pot with the remaining oil and beef drippings, add the sliced onions. Cook over low to medium heat, stirring occasionally, until the onions are soft, translucent, and have turned a light golden brown. This slow cooking process brings out their natural sweetness.
Step 4
Once the onions are nicely caramelized, add the chopped carrot, minced garlic, and minced ginger to the pot. Sauté for another 2-3 minutes until fragrant. Season with a pinch of salt and pepper. If the mixture starts to stick or burn, reduce the heat to low and add a little butter to prevent burning and add richness.
Step 5
Continue to sauté the vegetables for about 15 minutes until they are tender and fragrant. Then, pour in 800ml of water and add the beef stock cube. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes to allow the flavors to meld.
Step 6
Break the curry roux blocks into smaller pieces. This will help them dissolve more easily into the liquid.
Step 7
Add the broken curry roux pieces and the cumin to the pot. Stir continuously over low heat until the roux is completely dissolved and the curry begins to thicken.
Step 8
Carefully transfer the contents of the pot (vegetables, broth, and thickened curry) to a blender or use an immersion blender directly in the pot. Blend until you achieve a smooth, velvety puree. This step creates the signature smooth texture.
Step 9
Stir in the Worcestershire sauce for an extra layer of umami and depth of flavor.
Step 10
Return the seared beef cubes to the pot. Simmer gently over low heat for another 15 minutes, allowing the beef to cook through and absorb the rich curry flavor. Your smooth and deeply flavored Japanese curry is now ready to be served over rice!
