Japanese Old-School Curry

Japanese curry is quite different from Indian and many other Asian curries. With its thick sauce and gentle sweetness, it is a beloved comfort food in Japan.

This is my vegan take on the old-school Japanese curry I remember from childhood. Made with a homemade roux, warming spices, vegetables, and soy schnitzel, it's hearty and wonderfully nostalgic.

Ingredients

Curry Roux

• 2 tbsp oil

• 4 tbsp spelt flour

Step 1 – Spices

• 2 tsp cumin powder

• 2 tsp coriander powder

• 1 tsp turmeric

• 1 tsp garlic powder

• 1 tbsp garam masala (Fuchs)

Step 2 – Vegetables

• 150 g small onions, chopped

• 50 g carrot, chopped

• 100 g zucchini, chopped

• 100 g potato, chopped

• 1 tsp vegetable broth powder

• ½ tsp salt

• 300 ml water

Step 3 – Seasoning

• 200 g canned tomatoes

• 1 tbsp premium dark soy sauce

• 2 tsp sugar

Step 4 – Soy Schnitzel

• ⅓ cup dry soy schnitzel (or fried sliced tofu )

• ½ cup water (to adjust )

Cooking Method

1. Make the roux: Heat the oil in a pot over low heat. Add the spelt flour and stir continuously until lightly browned.

2. Add the spices: Keep the heat low and stir in all the spices. Cook for about 30 seconds until fragrant, taking care not to burn them.

3. Sauté the vegetables: Add the onions, carrot, zucchini, and potato. Stir well to coat them in the roux and spices, then sauté for a few minutes.

4. Add the water: Gradually pour in the 300 ml water, stirring well to prevent lumps. Add the vegetable broth powder and salt. Simmer it for 15minutes.

5. Season the curry: Stir in the canned tomatoes, dark soy sauce, and sugar.

6. Add the soy schnitzel: Mix the dry soy schnitzel with ½ cup water, then add it to the curry.

7. Simmer: Cook gently for about 10-15 minutes, stirring occasionally, until the vegetables are tender and the curry has thickened.

8. Serve it with rice.