Japanese Curry with Homemade Curry Roux
This is a stew-like Japanese-style curry that don't use a curry or roux block. Since my relative grows a huge amount of summer veggies every year, I came up with this recipe! My husband and his co-workers really adore this curry so much that he hates roux-based curry now. You only need one nonstick pot to make this, so clean-up is easy! To serve Japanese-style, serve in a deep plate next to a scoop of rice. You can also this with pasta.
You can use a food processor to chop up all the vegetables. You can use any summer vegetables you have in your kitchen (for example, eggplant).
Substitute ground beef or pork for the the chicken is preferred.
Substitute 2 chicken bouillon cubes for the the powder if preferred. Substitute a yellow bell pepper for the red if desired.
If you want to make a vegetarian version, just use veggie broth instead of chicken broth, and don't use meat.