Simple Taste- Curry Made from Homemade Roux: Simple with Flour

Simple Taste- Curry Made from Homemade Roux: Simple with Flour

Other than the roux, use simple, easy to get ingredients.
You can easily make this without making the flour lumpy.
You can make it without oil.

Ingredients: 5~6 people

Your favorite meat (I use ground)
about 275 g
Onions (medium)
Carrots (medium)
Potatoes (medium)
Margarine (or butter)
As needed
700 ml
Apple Juice
200 ml
Bouillon Cubes
3 cubes
Curry powder
about 2 tablespoons (to taste)
Japanese Worcestershire-style sauce
2 tablespoons
1 tablespoon
Garlic (tubed)
1 teaspoon
Grated ginger
A little
Just a hint
about 1 teaspoon (to taste)
For thickening:
Plain flour
4 tablespoons
100 ml


1. Saute the onions in margarine until they wilt, add meat, cook it through, then add the vegetables. Season with a hint of salt and pepper.
2. Add water, apple juice, and bouillon once it cooks through. Taste-testing while adding ingredients is fun from here on.
3. After bringing to a simmer over a low heat, add curry powder, Japanese Worcester sauce, ketchup, garlic, ginger, and honey. Add salt a bit at a time, and decide on the flavor!
4. Once you're content with the taste, cover with a lid and gently simmer (simmer well here before adding the thickener). Do the dishes and other chores while you wait.
5. Add the thickener at the last step. I will introduce a trick so you can make this with no clumping. You can make this thick without using. Add water to flour slowly and mix well.
6. Work the flour in, a little at a time, to a thick consistency. If you make it this far, you don't have to worry about it clumping up anymore.
7. This is what it should look like. Add it in a bit at a time to the curry while blending, turn the heat on once again, and it is done once it comes to a gentle simmer.
8. ~Shortcut Step~ After sauteing the onions, add the base (water, juice, bouillon) and simmer. Then you can add the vegetables as you finish cutting them.

Story Behind this Recipe

The oily texture of store-bought roux bothers me, so I tried making authentic curry using various ingredients at first, but I thought up a recipe that can be easily made with simple ingredients.
I use this thickening technique to make white stew as well .