Japanese Curry

• Vegetarian

• Produce

  • 1 Apple, small
  • 2 Carrots, medium
  • 2 cloves Garlic
  • 1 1 inch, piece Ginger
  • 1 Leek
  • 2 Onions, medium
  • 2 Potatoes

• Refrigerated

  • 1/2 lb Meat or tofu

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 tsp Hoisin sauce
  • 1 tbsp Honey

• Baking & Spices

  • 1/4 cup Ap flour
  • 1 tsp Black pepper
  • 1 tbsp Garam masala
  • 1 tbsp Garam masala or curry powder
  • 1 tbsp Madras curry powder
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1/2 stick Butter, salted

• Liquids

  • 4 cups Water

Found on food52.com

Description

Ingredients

• 2 Potatoes, I used yukons, russets work, medium dice
• 2 carrots, medium dice
• 2 medium onions, thinly sliced
• 1 leek, tough outer leaves removed, cleaned, sliced
• 2 cloves garlic, minced
• 1 inch, piece of ginger, peeled, grated
• 1 small apple, peeled and grated
• 4 cups water
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon garam masala
• 1 tablespoon madras curry powder
• 1 tablespoon honey
• 2 tablespoons canola oil
• 1/2 pound meat or tofu, I used country style pork ribs because they have great marbling, sliced
• 1/2 stick salted butter
• 1/4 cup AP flour
• 1 tablespoon garam masala or curry powder
• 1 tablespoon tomato paste
• 1 teaspoon hoisin sauce

Directions

• In a large pot heat oil over medium heat, add onions, leeks, and garlic, cook down 15 minutes or so until golden, add meat or tofu, and ginger, cook 3 minutes or until ginger becomes fragrant.
• Add the remaining ingredients and simmer for 20 minutes to 30 minutes until carrots are fork tender.
• While your meat and veg simmer prepare roux by melting butter in a small saucepan, add flour, garam masala or curry. Cook 10 minutes over medium low heat, add tomato paste and hoisin, cook five more minutes, then add a ladle of broth from simmering pan, stir until it becomes a paste then add roux to pot, stir well until thick and bubbly. Serve with short grain rice or starch of choice.