Japanese Curry Cubes (Vegan)

Step 1

If your spices are not already toasted, add them to a pan and toast over low heat stirring frequently until fragrant.

Step 2

Add 1 tbsp of oil to a pan with the onions are golden brown (about 15 minutes). Add garlic and ginger and continue to cook until onions are caramelized and very soft (10 minutes). Use the back of a wooden spoon or spatula and mash the onions.

Step 3

Add apple sauce, ketchup and Worcestershire sauce (if using) and mix. Then add the curry powder, vegetable broth powder and any additional flavourings, and mix until combined.

Step 4

Bring heat down to the lowest setting and add the sweet rice flour and mix. It will be quite dry at first and take some time to mix through. If needed, add up to 1 tablespoon of water to help mix in the rice flour. Optional step: If you prefer a smooth curry, transfer the mixture to a food processor and blend until smooth.

Step 5

Transfer the mixture to ice cube trays or a parchment lined container. Freeze to firm them up and they will keep for up to 2 months.

Step 6

One serving is about 40-50 grams (depending on the level of flavour you like and how much liquid was added to mix the ingredients).

Step 7

To use in place of commercial curry roux cubes, thaw at room temperature and use about 2 – 2 1/2 times more than recipe calls for. If recipe uses 4 curry roux cubes (about 80g), use about 180g. Be sure to add salt to the recipe as these cubes don’t have any added salt.