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Japanese Potato Curry with Coconut Cream and Homemade Roux

This Japanese-inspired potato curry combines tender potatoes, carrots, and onions in a thick, savory sauce made with coconut cream, curry powder, garlic, and a homemade roux. Served over rice with sliced green chili, it makes a comforting, hearty dinner with a rich flavor and a gentle hint of sweetness.
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Servings: 4
Course: Dinner
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 medium carrots diced (300 g)
  • 2 large waxy potatoes diced (700 g or about 1.5 lb)
  • 3 small onions finely chopped
  • 1/2 celery stalk finely chopped
  • 4 garlic cloves sliced
  • 500 ml beef stock about 2 cups, or vegetable stock plus 1 tablespoon miso for a vegetarian version
  • 200 ml coconut cream about 3/4 cup
  • 1 tablespoon dark soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon honey omit if using sweet potato
  • 5 tablespoons rapeseed oil or vegetable oil divided
  • Sliced green chili for serving
  • For the Homemade Curry Roux
  • 4 teaspoons curry powder
  • 2 tablespoons plain flour
  • 3 tablespoons of the oil listed above
  • 4 sliced garlic cloves as listed above
  • For Serving
  • 200 g short-grain rice about 1 cup dry

Method
 

  1. Heat 2 tablespoons of oil in a medium pot over medium heat. Add the chopped onions and celery and cook for about 8 minutes, until softened and beginning to turn lightly golden.
  2. Increase the heat slightly, add the diced carrots and potatoes, and fry until the vegetables begin to brown.
  3. Pour in the stock, dark soy sauce, and mirin. Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes, until the vegetables are tender.
  4. While the vegetables simmer, heat the remaining 3 tablespoons of oil in a small frying pan. Add the sliced garlic and cook until browned.
  5. Lower the heat, add the curry powder and flour, and stir for about 1 minute to form the roux.
  6. When the vegetables are tender, stir in the coconut cream and honey. Bring the curry to a boil, then turn off the heat.
  7. Stir the roux into the pot until it dissolves into the sauce.
  8. Return the pot to low heat and simmer gently for 10 minutes, stirring occasionally, until the sauce thickens.
  9. Taste and adjust the seasoning as needed.
  10. Serve the curry over cooked short-grain rice, topped with sliced green chili.

Notes

  • Waxy potatoes, such as Yukon Gold or Charlotte, hold their shape well during simmering.
  • For a vegetarian version, replace the beef stock with vegetable stock and add 1 tablespoon of miso.
  • Omit the honey if using sweet potato.
  • The curry can be served with short-grain rice and sliced green chili.
  • The flavor develops further by the next day. Refrigerate leftovers for up to 3 days.
  • When reheating, add a splash of water to loosen the thickened sauce.