Japanese Vegetable Curry (Kare Raisu)

Ingredients

• •1/2 package (about 100g) Japanese curry roux block (such as S&B Golden Curry, medium hot)
• •2 tbsp vegetable oil
• •1 large yellow onion, cut into wedges
• •2 cloves garlic, minced
• •1 tsp fresh ginger, grated
• •2 medium carrots, peeled and cut into chunks
• •2 medium Yukon Gold potatoes, peeled and cut into chunks
• •1 cup button mushrooms, halved
• •1/2 cup frozen peas
• •3 cups water or low-sodium vegetable broth
• •1 tbsp soy sauce
• •1 tbsp ketchup
• •3 cups (dry measure 1.5 cups) short-grain white rice, cooked

Directions

1. 1Heat oil in a large pot or Dutch oven over medium heat. Add onion wedges and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden.
2. 2Add garlic and ginger and cook for 1 minute until fragrant.
3. 3Add carrots and potatoes, stirring to coat with the oil and aromatics.
4. 4Pour in the water or broth, bring to a boil, then reduce heat to medium-low. Simmer uncovered for 12–15 minutes until the carrots and potatoes are just fork-tender.
5. 5Add mushrooms and cook for 3 more minutes.
6. 6Remove the pot from heat. Break the curry roux blocks into smaller pieces and add them to the pot, stirring until completely dissolved and the sauce is smooth.
7. 7Return the pot to low heat and stir in soy sauce and ketchup. Add frozen peas and simmer gently for 5 minutes, stirring often, until the curry thickens. Add a splash of water if it becomes too thick.
8. 8Taste and adjust seasoning if needed. Serve over steamed short-grain rice, spooning the curry alongside or over the rice.

💡 Japanese curry roux blocks (S&B Golden Curry or House Vermont Curry) are widely available at Asian grocery stores, T&T Supermarket, and the international aisle of many Canadian grocery chains like Loblaws or Walmart. If unavailable, substitute with 2 tbsp of regular curry powder whisked with 2 tbsp of flour and 2 tbsp of butter, added after removing from heat — the flavour will be sharper and less sweet, so add 1 tsp of sugar to compensate. For extra depth, stir in 1 tsp of Worcestershire sauce along with the soy sauce.

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