Homemade Japanese Curry Cubes (to make Japanese Curry)

curry roux

🥗Healthier: homemade curry powder

💰Cheaper: instant curry mix

Homemade curry powder allows for control over spices and ingredients.

meat (chicken, beef, or pork)

🥗Healthier: tofu or tempeh

💰Cheaper: vegetable protein

Tofu provides a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

Add spices to a non-stick frying pan: coriander seeds, cumin seeds, fenugreek seeds, cinnamon, bay leaf, fennel seeds, star anise, cloves, green cardamom pods, nutmeg, and curry leaves.

Toast the spices on medium heat for 2 to 4 minutes until fragrant and the leaves are dehydrated.

Remove from heat and cool slightly before adding to a spice grinder with turmeric powder, dried tangerine or orange peel, ground ginger, black pepper, paprika, chili powder, garlic salt flakes, salt, thyme, sage, and celery salt or seeds.

Grind the spices until finely mixed to create curry powder and set aside.

Wipe the pan clean and add butter and vegetable oil, heating until melted.

Stir in plain flour and keep stirring until the color changes to light golden, about 6 to 10 minutes.

Add tomato paste and stir thoroughly.

Incorporate the prepared curry powder into the mixture and stir until uniformly mixed.

Prepare a baking sheet lined with parchment paper and pour in the curry mixture.

Place in the freezer until completely set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens