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Slow Cooker Japanese Curry Recipe

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This recipe for Slow Cooker Japanese Curry is from Altra 2020 Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 box of Japanese curry roux (find it in the international aisle or at Asian supermarkets)
- 1 yellow onion
- 2 russet potatoes
- 1 cup of peas
- 3 large carrots
- 1 large or 2 small apples (I usually use Fuji apples but use whatever you like)
- 1 lb of cubed beef/stew meat
- 1 tbsp Soy sauce
- Sriracha or cayenne pepper (to taste)
- Salt and Pepper (to taste)
- ½ cup Red cooking wine
Directions:
Directions:
1. Wash, skin, and dice the carrots, onion, and potato and put them in the slow cooker, along with the peas. Add 4 cups of water and the cooking wine. While this is sitting, lightly brown the beef cubes in a frying pan with a little olive oil and the soy sauce. Don’t cook them all the way through though, or they’ll end up tough and chewy! When they’re browned, add them to the pot.

2. Wash, skin, and slice the apples, then grate them using a cheese grater. It’ll come out looking a lot like applesauce. You can use applesauce instead of grating your own apples, but it won’t have as fresh a flavor. Add the grated apples to the pot.

3. Set the slow cooker to LOW and let all this sit for half an hour. Then add the curry roux. Also add salt and pepper to taste, and any sriracha or cayenne pepper at this time.

4. Leave the slow cooker on LOW for 6-8 hours, or on HIGH for 4-5. The curry may thicken while it cooks, so if you want a thinner curry you can always add more water. Serve over rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
If you don’t have/don’t want to use a slow cooker, you can always make it in a big pot or deep pan on the stovetop. You’ll want to sautee your onions and carrots before adding them to the pot, but if you cook the potatoes directly in the curry, they’ll absorb a lot more flavor than if you cook them separately and add them after.

 

 

 

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