How to Make Japanese Curry Over Mashed Potatoes
Similar to shepherd's pie but sweeter and more rich, Japanese curry over mashed potatoes is a comforting meal that both kids and adults will enjoy.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ pound potatoes, peeled, and chopped
- 4 tablespoons butter or vegan butter
- 1 cup milk or unsweetened soy milk or oat milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable or grapeseed oil
- 3oz (about 85g) onion, diced
- 1.5 oz (about 45g) carrot, diced
- 1.5 oz (about 45g) frozen corn, thawed
- 2 oz zucchini (about 60g), diced
- 350 to 400 ml water, depending on how thick you like your curry to be
- 5 blocks (squares) of Japanese curry roux such as Vermont Curry
- ⅓ cup spinach, finely chopped
Instructions
- 1
Add the potatoes to a pot and add enough water so there’s about 2 inches above the potatoes.
- 2
Turn the heat to high and bring to a boil. Turn the heat down and cook the potatoes for about 7 minutes, or until they easily be pierced with a knife or fork.
- 3
Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper, and mashed the potatoes until they are smooth. Set aside.
- 4
Add the vegetable oil to a medium pot over medium heat, and add the onion and carrot. Stir fry for 2-3 minutes, or until the onions are translucent.
- 5
Add the corn and zucchini and stir fry for 2 more minutes.
- 6
Add the water and curry roux and keep stirring until the blocks have completely dissolved, and the sauce is thick and bubbling.
- 7
Turn the heat off and stir in the spinach.
- 8
Transfer the mashed potato to a medium size bowl and top with the vegetable curry. Serve.