Japanese Style Curry
2 1/2 tablespoons curry powder, plus more to taste
3 tablespoons canola or corn oil
2 mediums onions, halved vertically and thinly sliced
1 teaspoon sea salt, plus more to taste
1 pound portobello mushrooms (stems and caps), cut into 1 inch cubes, or 1
white mushrooms, halved or quartered (depending on size)
1 1/2 pounds potatoes, cut into 1- to 1 ½ inch cubes
1/4 cup plus 1 tablespoon cornstarch or potato starch
2 1/2 tablespoons tamari, plus more to taste
1 pound tofu, frozen, thawed and torn into bite-size pieces, or 1 pound firm
inch into 1 cubes (optional)
1 cup frozen peas
Walnuts, toasted and chopped (optional)
Whisk the curry powder into 1 cup cold water in a small bowl and set aside.
Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions are translucent, about 8 minutes.
Add the mushrooms and saute until they begin to soften, about 2 minutes. Stir in the potatoes and saute for 1 minute more. Add 4 cups cold water and the curry mixture and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes can easily be pierced with a fork, about 20 minutes.
Whisk the cornstarch or potato starch with the tamari and 2 tablespoons cold water in a small bowl. Add to the curry and stir gently until the sauce thickens.
Gently stir in the tofu, if using, and the peas and cook until heated through, 5 to 10 minutes. Taste and adjust the seasonings with additional curry powder, salt and-or tamari, if desired. If you like, serve with small bowls of raisins and walnuts on the side.