Cashew-based Japanese Curry (Gluten Free, Dairy Free, Corn Free, Coconut Free)
A curry free from gluten, dairy, corn, coconut, and soy that uses cashews to create that thick stew we all love
Equipment
- 1 Vitamix blender or other high-powered blender
- 1 large pot
Ingredients
Cashew Cream
- 1/2-3/4 cup raw cashews raw is best, but roasted and unsalted work ok
- 2 cups water
Curry
- 1/4 cup chicken fat other animal fat also works. Olive oil or other vegetable oil also acceptable but may not create as rich of a curry. See notes.
- 1/4 cup diced onions
- 2 chopped carrots
- 1 chopped potato
- 1/2 lb sliced beef
- 1/4 cups curry powder S&B curry powder is iconic, but you can also make your own Japanese curry powder. See notes.
- 2 cups beef broth chicken broth or dashi stock also ok
Instructions
Prep Ahead
- Soak the cashews in water for at least 4 hours or preferably overnight. But do not soak more than 12 hours (I find the ground cashew grains stay separated if they are oversoaked).1/2-3/4 cup raw cashews, 2 cups water
Make Cashew Cream
- Right before starting to make the curry, blend the cashews and water in a Vitamix or other high-power blender until the cashews turn into a creamy liquid consistency. Set aside
Make the Curry
- In a 3-qt or larger pot, add the chicken fat and onions. Sauté until onions are translucent1/4 cup chicken fat, 1/4 cup diced onions
- Add the potatoes and carrots. Add the sliced beef. Add the curry powder and stir to cook, but be careful not to burn the powder.2 chopped carrots, 1 chopped potato, 1/2 lb sliced beef, 1/4 cups curry powder
- Add the cashew cream, and then add the beef broth. Add more water as needed. Increase heat to boil.2 cups beef broth
- Once boiling, reduce pot to simmer and stir frequently, making sure to scrape the bottom of the pan with the spatula to prevent the cashew cream from burning. Simmer for 20-30 minutes.
- Serve when ready. The flavors will meld over time, so this curry is also great if reheated next day. Enjoy
Notes
The creamy richness of butter is what gets lost in this recipe compared to using curry roux cubes. In order to add this back, I highly recommend using animal fat.
For the earthy flavors of a roux, I recommend adding some "umami" with either MSG, salt-cured egg yolks, or powdered shiitake mushrooms. I especially enjoy eating a bowl of Japanese curry with a mixed-in umeboshi.
S&B Oriental Curry Powder is the only off-the-shelf Japanese curry powder I see in Asian grocery stores. Japanese curry is a pretty iconic flavor so you can't go wrong with it. However, if you'd like better control with the flavor profile, you can also mix your own batch of curry powder. I have a go-to recipe I use. Recipe TBD.