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Japanese-style Curry with Carrots and Apples

Hearty, thick curry
Japanese-style Curry with Carrots and Apples
Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

Not every curry is the same. It comes in different colors and flavors. This recipe to a yummy Japanese-style curry balances spices from the curry and the sweetness from the apple.

This recipe is by Jeanmarie Brownson and was originally published in the Chicago Tribune.


  • 4 Ounces fresh shiitake mushrooms
  • 4 Cups chicken broth
  • 3 skinny carrots, peeled, cut into ¼-inch thick rounds
  • 1 piece (3 ¼ inches) fresh ginger, peeled, thickly sliced
  • 1 rib celery, halved lengthwise, thinly sliced
  • 2 Tablespoons mirin or dry sherry or white wine
  • 1/4 Cup butter
  • 1/3 Cup flour
  • 1/2 medium onion, diced
  • 1 small apple, peeled, cored, diced
  • 2 Tablespoons curry powder
  • 1/4 Teaspoon cayenne
  • 1 Teaspoon soy sauce or to taste


Remove and discard stems from mushrooms.

Slice caps into ¼-inch wide strips.

Put broth, mushroom slices, carrots, ginger, celery and mirin into a medium saucepan.

Simmer over low heat, about 20 minutes. (Refrigerate covered up to several days.)

Melt butter in a separate medium saucepan over medium-low heat.

Stir in flour.

Cook, stirring nearly constantly, until flour turns a pale oatmeal color, about 5 minutes.

Stir in onion, apple, curry powder and cayenne.

Cook and stir over medium-low heat until onion softens, about 5 minutes.

Whisk the broth mixture (with vegetables) into the flour mixture.

Cook and whisk until the mixture comes to a boil.

Then reduce heat to very low; simmer, partly covered, about 15 minutes.

Season with soy to taste.

The mixture can be refrigerated for several days.