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Japanese curry is an interesting phenomenon – traditional Indian curries twisted their way through the British to Japan and beget this now widely popular dish. Usually served over rice (or sometimes noodles) and often called “curry rice” as a result, Japanese curry adds extra sweetness over its predecessors (from a grated apple in this recipe – sometimes raisins are also added) and is thickened with a flavorful roux. I can’t help but love every incarnation of curry, from Thai to Indian to British, and Japanese curry is no exception. Usually made with humble potatoes, carrots, and peas, I like to switch out the potatoes for cauliflower and add in mushrooms and chickpeas, resulting in a variety of flavors and textures, as well as quite a lot of food.<\/span><\/p>\n Ingredients:<\/p>\n *Or tomato paste. Method: <\/span><\/div>\n<\/div>
\nJapanese Curry<\/span><\/strong> (adapted from No Recipes<\/a>)
\nYield: 8 – 10 servings<\/span><\/p>\n\n
\n**If you can’t eat gluten, make sure you’re using a gluten-free Worcestershire sauce. You could also use tonkatsu here.
\n***Frozen peas are just fine – actually, peas are one vegetable that is just as good frozen as fresh, and I try to always keep a bag of frozen peas in my freezer.<\/p>\n
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