japanese vegetable curry

I was having a hankering for some curry, but didn't want a full on spicy dose of it.  Japanese curry is a perfect blend of a flavorful, sweet, thicker curry that hits the spot in the winter.  If you've never tried it you should -- it's definitely different in a good way.  It's also a great way to use up any root vegetables that you have in your pantry.  

Time: Under 30 minutes
Level: Medium
​Servings: Four

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INGREDIENTS

• 2 Tablespoons Butter
• 1 Medium Yellow Onion, grind in a mini chopper
• 1 Pear finely grated, grind in a mini chopper
• 1 Tablespoon All-Purpose Flour
• 2 cloves Garlic, minced
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Worcestershire Sauce
• 2 ½ cups of Water
• 2 Carrots, cut into Faux Tourné pieces (fancy term to cut a piece of carrot, rotate 45 degrees, cut again and keep going until  all pieces about the same size.)  
• 2 Yukon Gold Potatoes, ½ inch dice
• 1 Sweet Potato, ½ inch dice
• 1 cup Sushi Rice, cook according to directions

 
Spice Mix

• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• ½ teaspoon Ground Black Pepper

PREPARATION

1. Heat skillet to medium and add Butter until just melted.
2. Add ground Onions and Pear.  Cook for 2 minutes.
3. Add Flour and cook 1 minute. 
4. Add all of the Spice Mix until fragrant, then add Tomato Paste, Garlic and Worcestershire Sauce and cook for 2 minutes.
5. Slowly add half of the water and wait until the sauce thickens up.  Add remaining water.    
6. Add Yukon Gold Potatoes and Carrots and cook for 5 minutes. 
7. Add Sweet Potatoes and cook for 15 more minutes.    
8. Optional:  Sprinkle some sesame seeds or scallions on the rice.