Japanese Vegetable Curry


Today’s dinner was Japanese curry with vegetables.  My husband seems to prefer Japanese curry at home these days (probably because we can have good Indian curries in restaurants here), so I use Japanese curry roux but I sautee onion with garlic and ginger then add some spices and tin tomato as well as using roux.  Today, I used onion, carrot, potato, sweet potato and green beans.  We usually have it with white rice or 16 grain rice but today I used the rice left from yesterday and the day before.

The last time I made Japanese curry it wasn’t spicy enough so I added some chilli pepper and it was just the right spiciness today.  It’s difficult to make the spiciness right I find because I don’t always use the same roux – I use about 3 different ones and they can vary.



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