Japanese Curry

Serves 4-5 people


500g meat/tofu of choice

1 onion, roughly chopped

3 carrots, peeled and cut to bite size

2 potatoes, peeled and cubed

1L stock of choice

1 apple, peeled and grated, minced or puréed 

2 tablespoons ginger, chopped

1 garlic, chopped

3 tablespoons Japanese Curry Spice

1 cup frozen peas or veggies of choice

1 tablespoon corn flour

Pickled ginger to serve (optional)


Season meat/tofu all over with salt and pepper. Heat oil in a pot over medium-high heat and sear protein either side until browned. Transfer to a plate and set aside.

Add onion to the pot and cook, stirring, until golden, about 10 minutes. Add carrots, ginger, garlic and spice mix and cook for a couple of minutes. Add stock and bring to a simmer.

Cut protein into bite-size pieces and add back to pot, along with any accumulated juices. Add potatoes and apple and cook at a gentle simmer until potatoes are tender and carrots can easily be pierced with a fork, about 15 minutes.

Make a slurry by mixing the corn flour with 1/3 cup water in a cup or jar and pour into the curry gradually until it thickens. Season with salt and pepper. Stir in peas, if using, and cook until heated through.

Serve on rice and garnish with pickled ginger.