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Bowl of low fodmap japanese curry served with white rice, beef, carrots, and potatoes.

Low FODMAP Japanese Beef Curry Recipe

Enjoy a classic-style Low FODMAP Japanese Beef Curry made with tender beef, root vegetables, and a thick, mildly spiced curry sauce.

Course: Main
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 people
Author: Manuela Zangara

Ingredients

  • 6 spring onions – green part only
  • 3 carrots – cut into chunks
  • 2 medium potatoes – cut into chunks
  • 900 g – 2 lb beef – cubed
  • salt – to taste
  • 2 tbsp gluten-free or low FODMAP flour
  • 2 tbsp garlic-infused olive oil
  • ½ tbsp grated ginger
  • ½ tbsp low FODMAP curry powder – I used Keen’s
  • ¼ tsp asafoetida
  • 1 tsp low FODMAP garam masala
  • 1 ½ tbsp tomato paste
  • 240 ml – 1 cup red wine
  • 1.9 l – 8 cups 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

Instructions

  1. Season the beef with salt and coat it with flour.

  2. Brown the beef well in the garlic oil. Stir in the grated ginger and spring onions until combined.
  3. Stir in the curry powder, asafoetida, garam masala, and tomato paste until evenly combined.
  4. Add the wine and let the alcohol evaporate.
  5. Pour in the water and add the bay leaves. Cover and cook for 1 ½ hours, or until the beef is tender.
  6. Add the chopped carrots and potatoes, cover, and continue cooking until tender.
  7. When the vegetables are cooked, add the curry roux. Melt it inside a ladle, then stir until the sauce thickens to your liking.
  8. Stir in the milk, Worcestershire sauce, and sugar. Taste and adjust the salt if needed.
  9. Serve on rice.

Recipe Notes

  • I use beef chuck steak for this recipe because it has enough fat to stay tender during cooking.
  • If you don’t need to follow a low FODMAP diet, you can use store-bought Japanese curry roux instead. You can also use regular garam masala, regular milk, and ½ chopped onion in place of the spring onions. Regular olive oil can be used instead of garlic-infused olive oil, and you can add 1 clove of chopped garlic as well.