Gluten-Free Japanese Curry

2015-07-27 19.18.25

Wow, did you know that curry was carried eastward from India to Burma, Thailand, and China by Buddhist monks, and carried southwards to Indonesia and the Philippines by coastal traders? In many ways, curry is a global spice. Today, from India to Thailand to Japan and Germany, the use of curry permeates through different cultures, spreads across national borders, and every culture prides itself on preparing curry dishes with their own unique style.


With my love for curry, I was disappointed to find that most pre-made Japanese curry sauces use wheat as a large part of the ingredients. I decided to make this curry from scratch using S&B Oriental Curry Powder. The result was fantastic! Sweet and slightly spicy. This easy-to-make recipe is a must-try!

Serves 4
  • 3 tablespoons oil
  • 4 cloves of garlic, chopped
  • 2 teaspoons ginger, grated
  • 1 large onion, diced
  • 2 1/2 tablespoons S&B Japanese curry powder
  • 3 cups vegetable stock
  • 2 carrots, sliced
  • 1 potato, peeled and cut into 1-inch chunks
  • 1 small ripe nectarine or peach, chopped
  • tablespoon seedless fruit jam or chutney (optional)
  • 1 tablespoon tomato paste
  • 2 oz semi-sweet chocolate bars, or 4 tablespoons semi-sweet chocolate chips
  • 1 tablespoon corn starch dissolved in 3 tablespoons water
  • Salt and pepper to season

Heat the oil in a large pot, over low heat, add in garlic and ginger, fry until golden not browned. Add in onions and fry for 5 minutes, mix in the curry powder and stir for 3 minutes.

Add vegetable stock, carrots, potato, nectarine, fruit jam if using, tomato paste, and chocolate bars. Bring to a boil, and let it simmer for 15 minutes or until the carrots are soft. Stir in the corn starch mixture. Season with salt and pepper. Serve hot over rice. enjoy!

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