Japanese Curry, Healthy Variant

Remember when I said I was trying to make a faster, healthier version of Japanese Curry?  Here’s one of my attempts.  Really you puree a few things,cook, and then combine a few things.  That’s it.

Now is it good?  Well . . .it’s mediocre.  Thats’ not bad for a first time, but it just doesn’t have the depth of my other versions.  On the other hand it’s healthier and a lot faster.

I’m thinking that the arrowroot is actually a mistake and that I need the oat flour from my old recipe.

Makes 3-4 servings.


Apple, pureed.
Tomato seeded pureed.
1 tbsp olive oil
2 tablespoons curry powder.
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 tbsp maple syrup
2 tablespoons soy sauce (If you use store-bought not-quite sodium free vegetable broth, use 1 Tbsp)
2Tbsp garlic
2 1/4 tsp cocoa powder (about 3/4 a tablespoon)
2 2/3 cups vegetable broth (Home made, sodium free)
1/3 cup red wine (shiraz and zinfandel are good)
3 tbsp Arrowroot


  1. Mix all ingredients but Arrowroot and ¼ cup of the vegetable broth. I find it helps to puree the apple and tomato in the broth.
  2. Mix arrowroot and the ¼ cup vegetable both, set aside.
  3. Bring the mixture to boil then simmer for about 30 minutes.
  4. Stir regularly so it doesn’t adhere/burn.
  5. Remove from heat.
  6. Re-stir arrowroot mixture.
  7. When mixture stops boiling, stir in arrowroot mixture and place in containers.
  8. Serve or put in freezer containers.