Japanese Style Curry

Flicker user: nickyu

Ingredients

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

pound

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

tofu, cut

inch into 1 cubes (optional)

1 cup frozen peas

Raisins (optional)

Walnuts, toasted and chopped (optional)

Preparation

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.