Gluten-Free Japanese Curry

FlamingoSushi's Note:

I LOVE Japanese Curry. It is a dish I have grown up with and my grandma used to make weekly. Since my children were diagnosed as Celiac they can not have the packaged curry sauce as one of the main ingredients is wheat. I made this recipe and it turned out really yummy! Thumbs up all around! My husband said its better than the packaged stuff!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 10

Yield: 3.5 Quarts

• 5 tablespoons butter
• 6 tablespoons rice flour
• 4 tablespoons curry powder
• 1 tablespoon cumin powder
• 8 ounces broth (chicken or beef)
• 5 tablespoons heavy cream
• 4 tablespoons ketchup
• 3 tablespoons sugar
• salt and pepper
• 2 tablespoons olive oil
• 2 lbs beef (not ground)
• 1 onion
• 1 tablespoon garlic
• 1 tablespoon ginger
• 4 russet potatoes
• 4 large carrots
• 4 cups water
• 10 cups cooked short grain white rice

Directions:

1. ROUX.
2. Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently.
3. Add curry and cumin power, reduce heat to low.
4. Mix broth in little by little to make curry roux smooth. Stirring frequently.
5. Add salt, pepper, heavy cream,ketchup and sugar.
6. Cook on low until thick.
7. CURRY DISH.
8. Cut beef into bite sized cubes.
9. Cut potatoes and carrots into bite sized cubes, slice onions.
10. Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot.
11. Add potatoes, carrots, and water. Simmer until potatoes are done.
12. Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency.
13. Serve over hot rice and enjoy!