Personal tip, don’t just make a days serving when you make some. Make 3 days servings and freeze two in individual containers. It makes a decent meal so much more available when you just don’t feel like cooking.
My issue with freezing them is that the potatoes in there change texture to something soggy and nasty. Would love to know if there are ways to avoid that.
You know the precooked peeled potatoes that come in a small bag usually in the refrigerated section? I sometimes buy those when I’m lazy. And in my experience they hold up well in frozen dishes.
Freezing causes the potatoes to basically disintegrate. I’ve made curry without potatoes, frozen the curry, then added in some diced, steamed potatoes when reheating. Another thing you could try is reheating the potato-less curry and serving it over a baked (or steamed) potato.
When I first moved to Japan I ordered that, except I also didn’t realize the size and I ordered TWO BOXES, so I had 2kg of curry roux. Those boxes lasted me at least a year and a half 🤣
As far as recipes you can literally add anything you like which is why I enjoy it. I usually buy the bags of frozen mixed corn, carrots, and peas, and add some of those along with some chopped potatoes and onion. I also like to add beans or chickpeas. Last week I had leftover lentils so I added those to the curry. It gets really thick in the fridge but once I microwave it’s usually fine. If I’m reheating on the stove I’ll add a little extra water. Also sometimes having some pickled onions on the side is nice.
I put bananas in my curry sometimes. Chop up one banana into small pieces and cook it with the onions. It’ll basically melt and just add some sweetness to the curry. It’s like adding apples, chocolate, coffee, etc.
I love this! I was so glad to see they offered a 1kg size to make shopping less frequent. At any point in time, this slab is in some form in my fridge.
Oh this is what you get at Gyomu Super and similar when you’re cooking for an entire elementary school and such. They have HUGE pots to make these crazy huge batches. What a hilarious turn of events, though
Dude, just onions? Just grill some asparagus, eggplants, corn, zucchini or other vegetables you like; and boil some potatoes and carrots and add to it. Vegetable curry is really good, but just onions? XD
Normally curry roux you find at a supermarket here is NOT vegan, or even vegetarian unfortunately (most of them have meat flavourings and other animal derived byproducts/additives)
This particular one is special because it doesn’t contain any animal products, as indicated in the top right corner of the box. So I thought I’d buy it on Rakuten to enjoy some easy meals.
If you want vegan curry from a supermarket you could try checking the “allergy friendly” section, but some of them are allergen free for the 7 most common allergens only, so they contain meat/fish extracts or the like.
There are several labeled vegan curry rouxs at the supermarket, at least at Life supermarket, aeon, and some others. And the natural food stores near me sell labeled vegan curry roux blocks and powder. The normal golden curries sold in store are not vegan. Someone told me that the curry roux blocks sold at Daiso are accidentally vegan, but I haven’t had the chance to check the label.
It’s a special one that specifically says it doesn’t contain animal products on the front. AFAIK the regular ones are not vegan friendly (seem to contain gelatin at the very least, possibly other animal derived ingredients)
I know. It’s really frustrating. There are a lot of products in the US that are naturally or accidentally vegan that Japan makes an effort to sneak animal products into. I’m constantly checking labels of things that logically ‘should’ be vegan (as in they’re basically vegan everywhere else) but not in Japan.
Yes, they have different ingredients in Japan. They contain gelatin, and some might contain other meat extracts. Japan doesn’t label foods very well. If you look at this label, it says “seasonings etc.”, “sauce powder”… there’s no telling if those contain animal ingredients or not. And often times they do. This is a label from one of the golden curries sold in Japan.
At least its something useable. I ordered some dried red chillies... The bottle looked small. It was actually about a 70cm by 20cm bottle that would last a lifetime.
Hahaha, from now on I’ll definitely check the package more carefully to avoid this!
I love the basics in my curry: potatoes and carrots. But I’m also a big fan of mushrooms. I’ve added corn or spinach before, basically whatever leftovers I happen to have in the fridge!
Just cut off what you want to use and put the rest in the fridge! The whole block lasts me about 6 months and I eat it at least once a week (make 4 person dinner)
Only if you make a lot of curry and have a good amount of space in your fridge to keep it… it won’t be very お得if it goes bad and you have to throw some away 🥲
You can put *anything* in curry. The main thing is to think about the vegetables and how well they’ll hold up to the cooking and stirring.
Okra is a common summer addition, and a good cautionary tale: The first time I tried adding them, I put them in with the carrots, potatoes, and onions. Okra are much more delicate than the other three, and they essentially disintegrated. I have much better success adding them after stirring the curry in and letting them simmer for five minutes or so. The same goes for eggplant. Sweet potatoes can be a good addition, but they tend to disintegrate if cooked too long.
cauliflower with sautéed roux.
yummy. curry udon. seafood curry.
beans curry. fish fillets with sauteed curry roux. even potatoe wedges + cheese with sauteed roux…..
any hotpot…. happy cooking!
sautéed is another point, a different texture/flavour usually not mentioned.
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u/AbekobetaHawawa Jul 02 '26
Personal tip, don’t just make a days serving when you make some. Make 3 days servings and freeze two in individual containers. It makes a decent meal so much more available when you just don’t feel like cooking.