This recipe was passed on to me by my native Japanese mother, the all-time favorite Japanese dish for my friends. I always cook this dish for any party, and it goes really quick! The secret of this tasty curry is the sauteed minced onion with garlic and ginger so please do not skip this step.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a large pot. Cook and stir minced onion, garlic, and ginger in the hot oil until lightly browned, 5 to 8 minutes. Add potatoes, carrots, and chopped onions; stir until softened, about 5 minutes.

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  • Pour water into the pot and bring to a boil. Skim off any residue that comes to the surface. Stir in laurel leaves. Reduce heat to medium and boil until all vegetables are easily pierced with a fork, about 10 minutes.

  • Break curry paste into blocks and stir 5 1/4 ounces into the pot. Add tomato, apple, and honey; stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. Stir in remaining pieces of curry paste if end mixture is too watery. Serve with cooked rice.

Cook's Note:

You can make this with chicken, tofu, beef, or pork. Add these ingredients with bay (laurel) leaves and continue with regular instructions.

Nutrition Facts

327 calories; protein 5.7g 12% DV; carbohydrates 65.2g 21% DV; fat 5.1g 8% DV; cholesterol 0mg; sodium 624.1mg 25% DV. Full Nutrition
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