After showing you how to make your own Low Fodmap Japanese Curry Roux, today I will show you how to use it in this super delicious Low Fodmap Japanese Beef Curry.
Before getting into the details of the recipe, however, I thought I’d describe Japanese Curry (カレー)for the people who haven’t tried it before. It is thicker and glossier than other Asian curries and it is also less spiced and somewhat sweeter. It’s also less hot – even though that can vary and you can add more or less spiciness to it according to your taste. I’d say it is more of a cross between a European style stew (this curry contains red wine!) and an Asian style curry.
As you probably know, curry originates in Indian cuisine and was brought to Japan from India by the British. It has been adapted since its introduction to Japan and is so widely consumed that it can be called a national dish.
In this recipe, I used beef, however, you can use any meat you like – chicken and pork are also very popular proteins for this dish.
This recipe has been adapted for the Low Fodmap diet, however, you can read the notes for the substitutions you’ll make the “regular” version.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Japanese Beef Curry
- 6 spring onions green part only
- 3 carrots cut in chunks
- 2 medium potatoes cut in chunks
- 900 gms – 2 lbs. beef cubed
- Salt to taste
- 2 tbsp flour gluten-free or low fodmap
- 2 tbsp garlic-infused olive oil
- ½ tbsp ginger grated
- ½ tbsp low fodmap curry powder I used Keen’s
- ¼ tsp asafoetida
- 1 tsp low fodmap garam masala
- 1 ½ tbsp tomato paste
- 1 cup red wine
- 8 cup water or low fodmap stock
- 2 bay leaves
- 6 pieces low fodmap Curry Roux
- 2 tbsp lactose-free milk
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
Season the beef with salt and coat with the flour.
Brown it well in the garlic oil. Add the grated ginger and spring onions. Mix well.
Add the curry powder, asafoetida, garam masala, and tomato paste. Mix well.
Add the wine and let the alcohol evaporate.
Add the water and bay leaves. Cover and cook for 1 ½ hour or until soft.
Add the chopped carrots and potatoes, cover, and keep cooking.
When the vegetables are cooked, add the curry roux. Do this by melting it inside a ladle. Mix well. Thicken as desired.
Add the milk, Worcestershire sauce, and sugar and mix well. Taste for salt.
Serve on rice.
I use beef chuck steak for this. You need something that is not too lean so it remains soft when cooked.
If you don’t have to follow the low fodmap diet, you can use store-bought Japanese curry roux. You can also use regular garam masala and regular milk and use ½ a chopped onion instead of the spring onions. You can also add 1 clove of chopped garlic and regular olive oil instead of the garlic-infused olive oil.
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