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Introduction
Japanese curry, or 'kare', has a fascinating history that dates back to the late 19th century when the British introduced it to Japan. Unlike its Indian counterpart, Japanese curry evolved into a milder, sweeter dish that became a national comfort food. This healthy crockpot version pays homage to that tradition while catering to modern dietary preferences. By using lean beef and a variety of vegetables, we've created a nutrient-dense meal that doesn't compromise on the rich, savory flavors that make Japanese curry so beloved. The slow cooking process allows the spices to meld beautifully, resulting in a dish that's perfect for busy families or anyone looking for a wholesome, satisfying meal with minimal hands-on preparation.
Ingredients
• 1 pound lean beef chuck, cut into 1-inch cubes
• 2 medium onions, diced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 medium apple, peeled, cored, and grated
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 3 tablespoons Japanese curry powder (such as S&B brand)
• 1 tablespoon honey
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 bay leaves
• 1 cup frozen green peas
• Cooked brown rice, for serving (optional)
Step 1:
Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per batch, and transfer to the slow cooker.
Step 2:
In the same skillet, sauté onions, garlic, and ginger for 2-3 minutes until fragrant. Add to the slow cooker.
Step 3:
Add carrots, potatoes, grated apple, tomato paste, beef broth, flour, curry powder, honey, soy sauce, garam masala, black pepper, cayenne pepper (if using), and bay leaves to the slow cooker. Stir to combine.
Step 4:
Cover and cook on low for 8 hours or on high for 4-5 hours, until beef is tender and vegetables are soft.
Step 5:
30 minutes before serving, stir in frozen peas and continue cooking until heated through.
Step 6:
Remove bay leaves, taste and adjust seasoning if necessary. Serve hot over cooked brown rice if desired.
Q: Can I make this curry without a slow cooker?
A: Yes, you can simmer it on the stovetop for about 2-3 hours on low heat, stirring occasionally and adding more liquid if needed.
Q: Is this recipe spicy?
A: The spice level is mild to moderate. Adjust the amount of curry powder and cayenne pepper to suit your taste preferences.
Q: Can I freeze this curry?
A: Yes, it freezes well. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For a leaner option, substitute ground turkey for beef chuck.
• Sweet potatoes can be used instead of regular potatoes for added nutrition.
• Adjust the amount of curry powder and cayenne to suit your spice preference.
• Use gluten-free flour and tamari instead of soy sauce for a gluten-free version.
• For added vegetables, consider adding 1 cup of chopped bell peppers or 1 cup of sliced mushrooms.
• This recipe contains soy (in soy sauce). Check curry powder ingredients for potential allergens.
• For best results, use a high-quality Japanese curry powder for authentic flavor.
Serve the curry hot over a bed of cooked brown rice. Garnish with fresh cilantro or green onions if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Prep vegetables and measure ingredients the night before to save time in the morning. Start the slow cooker early for dinner to be ready by evening.
- Brown the beef thoroughly for better flavor development.
- Don't skip the apple – it adds natural sweetness and helps tenderize the meat.
- Adjust liquid levels if needed during cooking; add more broth if the curry seems too thick.
For a vegetarian version, replace beef with 2 cups of cubed firm tofu or 2 cups of mixed beans, and use vegetable broth instead of beef broth.
Serve with a cold Japanese beer like Sapporo or Asahi, or green tea for a non-alcoholic option. A side of pickled vegetables (tsukemono) complements the rich curry flavors.
This hearty dish is perfect for fall and winter, but can be enjoyed year-round.
Contains soy (in soy sauce) and wheat (in all-purpose flour). May contain allergens in curry powder – check label. Recipe can be adapted for gluten-free diets by using gluten-free flour and tamari instead of soy sauce.
