* 2 Carrots – (300g) medium sized, diced * 2 Large waxy type potatoes – (700g) (or 2 medium sized sweet potatoes) * 2 Small onions – finely chopped * 4 Garlic cloves – sliced * ½ Celery stalk – finely chopped * 500 ml Beef stock – (for purely vegetarian version use vegetable stock with 1tbsp of miso) * 200 ml Coconut Cream – (Much better for curry then coconut milk) * 4 tsp Curry Powder * 2 tbsp Plain flour * 1 tbsp Dark Soy Sauce – (More robust flavour then standard Soy Sauce) * 1 tsp Honey – Skip if using sweet potatoes * 1 tbsp Japanese Mirin * 5 tbsp Canola oil – for frying * 1 Green chilli – sliced for garnish * 1 cup Short grain rice – to serve for 4 people
# Instructions:
1. Begin by heating 2 tbsp of rapeseed oil in a medium-sized pot. 2. Add 2 diced onions and half of a finely chopped celery stick to the pot. Sweat the ingredients on medium heat for **5 minutes**. 3. Turn up the heat slightly and add 2 diced carrots and 2 large diced potatoes to the pot. Fry until the vegetables start to brown. You may need to add a little bit more oil at this step. 4. Next, pour in 500ml of beef stock, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir to combine. 5. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are soft and tender, **around 20-25 minutes** (If you’re using sweet potatoes, the cooking time might be shorter). 6. While the vegetables are cooking, prepare the curry roux. In a small frying pan, heat 3 tbsp of oil and add 4 cloves of sliced garlic. Cook until the garlic is browned, then add 4 tsp of curry powder and 2 tbsp of plain flour. Cook on low heat for **a minute** to combine. 7. Once the potatoes and carrots are cooked to your desired texture, add 200ml of coconut milk and 1 tsp of honey to the pot. Bring to a boil and then turn off the heat. 8. Stir in the curry roux to thicken the sauce, taste and adjust the seasoning. Serve the curry with a side of rice and sliced green chili. **Enjoy!**
7 Comments
# Ingredients:
* 2 Carrots – (300g) medium sized, diced
* 2 Large waxy type potatoes – (700g) (or 2 medium sized sweet potatoes)
* 2 Small onions – finely chopped
* 4 Garlic cloves – sliced
* ½ Celery stalk – finely chopped
* 500 ml Beef stock – (for purely vegetarian version use vegetable stock with 1tbsp of miso)
* 200 ml Coconut Cream – (Much better for curry then coconut milk)
* 4 tsp Curry Powder
* 2 tbsp Plain flour
* 1 tbsp Dark Soy Sauce – (More robust flavour then standard Soy Sauce)
* 1 tsp Honey – Skip if using sweet potatoes
* 1 tbsp Japanese Mirin
* 5 tbsp Canola oil – for frying
* 1 Green chilli – sliced for garnish
* 1 cup Short grain rice – to serve for 4 people
# Instructions:
1. Begin by heating 2 tbsp of rapeseed oil in a medium-sized pot.
2. Add 2 diced onions and half of a finely chopped celery stick to the pot. Sweat the ingredients on medium heat for **5 minutes**.
3. Turn up the heat slightly and add 2 diced carrots and 2 large diced potatoes to the pot. Fry until the vegetables start to brown. You may need to add a little bit more oil at this step.
4. Next, pour in 500ml of beef stock, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are soft and tender, **around 20-25 minutes** (If you’re using sweet potatoes, the cooking time might be shorter).
6. While the vegetables are cooking, prepare the curry roux. In a small frying pan, heat 3 tbsp of oil and add 4 cloves of sliced garlic. Cook until the garlic is browned, then add 4 tsp of curry powder and 2 tbsp of plain flour. Cook on low heat for **a minute** to combine.
7. Once the potatoes and carrots are cooked to your desired texture, add 200ml of coconut milk and 1 tsp of honey to the pot. Bring to a boil and then turn off the heat.
8. Stir in the curry roux to thicken the sauce, taste and adjust the seasoning. Serve the curry with a side of rice and sliced green chili. **Enjoy!**
Blog Post: [**Japanese Potato Curry**](https://chefsbinge.com/japanese-potato-curry/)
Looks amazing, thanks for the recipe!
Always wanting to explore new recipes too. Thanks!!
Looks delicious!
this looks delicious, I am now starving after seeing this!
This literally looks like it does in anime. That’s so good
made this last week with chicken, very good.
Perfect winter food.