Vegetable curry

2 portions — 30 minutes

This recipe is a mixture between two things, Japanese kare(カレー) a milder and more basic version of Indian-style curry, and a poutine roux—ca parait qu'on est Québécois, right?

We make both Japanese kare and poutine at home, and eventually these two recipes became one because we liked it that way.

To make your own curry powder see this page, and to make your own garam masala mix see this page.

Sweetener. Grated apple, or pear, adds a subtly sweet tone to the dish, balancing the hot and strong spice flavors. It is possible to omit the fruit and to add a bit of sugar instead.

Rice. We usually alternate between basmati rice and short grain white rice(sushi rice). Both work well for this recipe. Note that short grain white rice uses a water to rice ratio of 1.25:1, but preboiling rice for 5 minutes in a 4:1 water to rice ratio and then discarding the water is best for reducing potential arsenic contamination[Source].

Roux. In this recipe we make a quick roux, a proper roux requires constant stirring and a longer cooking time. Keep in mind, the longer a roux is cooked the less thickening power it has, although the deeper the flavor of the roux will be (not important in this case because the roux is primarily a thickener). If you want roux with a deeper flavor, cook it for 15-20 minutes, or until it develops a dark chocolate color(keep in mind that you have to keep stirring the whole time). It's important to remember that roux requires equal parts fat and flour (weight, not volume).

Cutting root vegetables small We generally cut our root vegetables thin and small so they don't take too long to cook, it is especially important for us when relying on LPG to cook in the summer.


sesame oilA splash
carrots1, large
yellow onion1, small
potatoes2, small


basmati rice145 g
salt1.25 g
water375 ml


olive oil13 ml
all purpose flour20 g
garam masala3 g
curry powder3 g
cayenne pepper powder1.5 g
apple1 small, grated
water375 ml
dijon mustard2.5 g
tomato paste14 g
salt1.25 g