Wednesday, December 4, 2013

Japanese Beef and Vegetable Curry

I have always loved to cook, but there was a time long before I had got married and had kids when I lived alone and I didn't cook so much. During this time, I loved finding products that would help me make curry dishes so I didn't have to spend a lot of time in the kitchen.  I remember the first time I saw Japanese Golden Curry Sauce,  I didn't even know there was such a thing as Japanese curry.  I gave it a try and it was absolutely delicious.  I even entertained my family (major curry eaters) with this curry sauce and they gobbled it up.   So I was very excited when one of my blogging friends, Nami from Just One Cookbook, who is one of my favorite authorities of Japanese cooking did a post on this curry sauce.  She paired it with a boiled egg and it looked beautiful.  Since I am a big curry lover, I  knew it was time I shared the deliciousness of Japanese curry here at Curry and Comfort.

Note: Golden Curry is very easily accessible in most American grocery stores in the international section.  I am not affiliated with this product.  I just personally enjoy it.

1lb of sliced or cubed beef
2-3 potatoes peeled and cut into large cubes
2 carrots cut into chunks
1 onion chopped
2 cups of button mushrooms sliced
1 Tbs grated ginger
2-3 cloves garlic grated
red chili flakes to taste
1/2 tsp turmeric powder
1/2 a packet of Golden Curry Cubes (about four large cubes)
3-4 cups of water
1 bell pepper sliced
1 bunch green onion sliced (whites and greens divided)
2-3 Tbs of soy sauce
1 cup frozen peas (optional)
1 cup coconut milk

Garnishes: boiled eggs and green of onion

Season beef with salt and pepper and add to large pot with 1 Tbs of hot canola oil.  Stir fry until beef if starting to brown.  Next add potatoes, carrots, mushrooms onion, and whites of green onion.

Then add garlic, ginger, turmeric, red chili flakes and cubes of Golden Curry Sauce.

Add water, soy sauce and make sure the cubes melt into water.  You will want to make sure the cubes dissolve completely.  When the potatoes start to cook through, add bell pepper and greens of onions (also frozen peas if you wish).

Finish with coconut milk. Taste for salt and seasoning.  Add more soy sauce (to taste) if additional salt is needed.  Serve with hot rice.  and boiled eggs (optional).  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


  1. That sounds fantastic, Ramona. I love the way you were able to make it look so good in the photo. You have a wonderful gift for food styling and photography, besides culinary skills.

  2. I HAVE to find those curry cubes! I can't get your fresh leaves, but those cubes, I can handle. :)

  3. Hi Ramona! As always your dish looks so delicious! What a pleasant surprise to see a Japanese dish on your blog, and it's curry!!!! Knowing your amazing curry dishes, I still can't believe you picked up a Japanese curry roux from a store and even made for your family. You made me smile and I'm very proud that you guys approved of Japanese curry dish. =P Hee hee! Thank you for your kind mention!

  4. I've never seen Japanese Golden curry. Sounds very interesting and if you endorse it, then I know that I need to find it. You dish looks scrumptious my dear!

  5. This dish looks amazing Ramona! My daughter asked me about curry a couple of weeks ago. Our next door neighbor is from the Caribbean and makes it often. I will share this curry with her and get my hiney in gear and make it for my daughter. And isn't Nam's blog awesome!

  6. Teehee I am def. at that point where I could use a little help now and then to make delicious dishes. It's just so much work when you are cooking for one! I'll have to give this curry a try though since it looks FAB and easy enough for a weeknight meal!

  7. This looks delicious. I haven't heard of Japanese curry either. I will have to be on the look out for this sauce.

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