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I'm so excited to share this Nightshade-Free Japanese Curry recipe with you today. As many of you know, I have a pretty extensive list of food allergies, including nightshades. However, that never stops me from wanting to try something new and experiment with recipe development.

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Whenever my amazing best friend, Laura, shares with me a dish she wants me to try, I am always up to the challenge to recreate it so it is free from my 12+ food allergies. This Japanese Curry recipe is a perfect example.

If you've been following my blog for a while, you know that Laura has also inspired two other amazing recipes on my site: gluten-free scallion pancakes and Laura's lentil chickpea burgers. I'm so grateful for her friendship and for pushing me to explore new and exciting flavors.

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In this nightshade-free Japanese curry, it is packed with flavor and is incredibly satisfying. It's the perfect comfort food for a chilly day, and it's also a great way to use up leftover vegetables. I hope you enjoy it as much as we do!

Nightshade-Free Japanese Curry

Ingredients

For the Japanese Curry Blend:

• 4 teaspoons ground coriander

• 2 tablespoons ground curry powder

• 2 ½ teaspoons ground cumin

• 1 ½ teaspoons ground ginger

• ½ teaspoons ground cloves

• ¼ teaspoon ground allspice

• ⅛ teaspoon cinnamon

• 3 teaspoons ground turmeric

• ½ teaspoon of sea salt

• ½ teaspoon onion powder

For the Stew:

• 2 pounds skinless chicken or grass-fed steak, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 3 medium carrots, peeled and cut into ½-inch pieces

• 6 cups Kettle & Fire's Beef Bone Broth

• 4 sweet potatoes or Japanese sweet potatoes, peeled and cut into 1-inch cubes

• Half of 1 gala apple, peeled and grated

• ½ cup oil blend of sunflower and sesame oil
  

• ½ cup all-purpose gluten-free flour

• 2 teaspoons fresh ginger root, grated

• 2 garlic cloves, minced

• 3 tablespoons of the Japanese curry blend

• Cooked brown rice, for serving

• Minced scallions, for serving

• Optional add-ins: chopped baby Bok Choy, chopped asparagus, cooked peas​

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Directions

For the Curry Spice Blend:

1. Whisk together all the Japanese curry spices in a small bowl. Set aside.
   

For the Stew:

1.  Season chicken or steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat. 

   1. For the Chicken: Cook chicken until golden brown on both sides, about 6 minutes per side. Remove and set aside. 

   2. For the steak: Cook to desired doneness and set aside.

2. In a large soup pot, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Add carrots and cook for 4 more minutes.

3. Pour in beef broth and bring to a simmer. Reduce heat and maintain a gentle simmer.

4. Cut the browned chicken or steak into bite-sized pieces and add to the pot with any accumulated juices. Add the potatoes and apple. Cook until potatoes are tender and carrots can be easily pierced, about 15 minutes.

5. In a medium saucepan, heat oil blend over medium heat. Gradually whisk in flour until a smooth roux forms. Cook, stirring constantly, until the roux turns a deep caramel brown. Stir in ginger, garlic, and 3 tablespoons of the curry spice blend. Cook for about 10 minutes, or until the mixture thickens.

6. Carefully pour the roux into the stew pot, stirring constantly. Simmer until the broth thickens to your desired consistency. Add extra flour if needed. Season with salt and pepper.

7. Stir in optional vegetables and cook until heated through.

8. Serve curry over cooked rice and garnish with scallions.

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