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Low Fodmap Japanese Curry Roux

Low Fodmap Japanese Curry Roux

Low Fodmap Japanese Curry Roux – with the perfect mix of spices to make your Japanese style curry. Great for delicate tummies too.
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 15 minutes
Setting Time 8 hours
Total Time: 8 hours 20 minutes
Servings: 18 serves
Author: Manuela Zangara

Ingredients

  • 150 gms – 5 1/3 oz. butter or vegetable spread
  • 100 gms – 3 ½ oz. gluten-free and/or low fodmap flour
  • 1 tsp turmeric powder
  • 1 tsp cardamom powder
  • 1 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1 tsp clove powder
  • 1 tsp nutmeg powder
  • 1 tsp Low Fodmap garam masala
  • ½ tsp black pepper ground
  • 1 tsp ginger powder
  • ¼ tsp chilly powder
  • 1 tsp curry powder
  • 3 tbsp maple syrup

Instructions

  1. Roast all the spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.
  2. Melt the butter/spread over low heat and add the maple syrup.
  3. Add the flour and stir to combine.
  4. Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.
  5. Add the roasted spices and mix well. Then turn the fire off.
  6. Line a container with baking paper or cling wrap and place the roux into it.
  7. Cover and wrap the curry roux with the cling wrap and put it in the fridge overnight to set.
  8. The next day cut into 18 pieces.

Recipe Notes

This roux will keep in the fridge for a couple of weeks. You can also put it in a freezer ziplock bag and keep it in the freezer. It will keep for a couple of months.

I prefer to line the container with baking paper as I find it easier to remove the roux from it than from cling wrap.

Each piece is enough for 1 person.