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.
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)
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
- 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.
- Mix arrowroot and the ¼ cup vegetable both, set aside.
- Bring the mixture to boil then simmer for about 30 minutes.
- Stir regularly so it doesn’t adhere/burn.
- Remove from heat.
- Re-stir arrowroot mixture.
- When mixture stops boiling, stir in arrowroot mixture and place in containers.
- Serve or put in freezer containers.