Vermont curry

Curry is a beloved Japanese family staple, with each household adding their signature spin. This version by chef Yumi Nagaya is inspired by popular curry block brand, Vermont curry – famous for a mild, apple-sweet flavour that makes Japanese curries stand out in the world of spiced dishes.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  1:05 hour

• difficulty

  Easy

Ingredients

• 600 g beef chuck, cut into bite-sized pieces
• Salt and black pepper
• 2 tbsp (40 ml) vegetable oil, divided
• 3 brown onions, thinly sliced
• 1 garlic clove, finely chopped
• 1 red apple, skin-on, grated
• 1 carrot, roughly chopped
• 1.4 litres water, plus extra
• 1 box (230 g) Vermont curry
• 1 tbsp soy sauce
• Cooked rice, to serve

Instructions

1. Season the beef well with salt and pepper. Heat half the oil in a large, heavy-based saucepan, then brown the beef in batches (removing the seared pieces to a plate), until the beef is well-browned on all sides.
2. Return the pan to the heat with the remaining oil. Add the onions and cook, stirring, until golden-brown. Add the garlic and cook for 1 minute further, or until fragrant. Return the seared beef pieces to the pan with the grated apple and carrot.
3. Pour over the water, then bring to a simmer. Cook for 40-50 minutes, or until the beef is tender. Break up the Vermont curry block into chunks and stir through the simmering liquid. Add the soy sauce and stir to combine, to dissolve the curry block. Cook for a further 10-15 minutes, or until the curry thickens. Add an extra splash of water to the sauce if you prefer a thinner consistency.
4. Serve the Vermont curry with cooked rice.

Note

Vermont curry is a specific brand of Japanese curry block, available in varying heat levels from your local Asian grocery store.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.