Slow-Cooker Japanese White Bean Curry
with rice

Name: Slow-Cooker Japanese White Bean Curry
Cook time: 515 min
Total time: 515 min
Yield: 4
Ingredients: 1 cup Rice, white or brown; 1/2 Onions, red, chopped; 2 Carrots, chopped; 1 Turnips, cubed; 4 cloves Garlic, chopped; 1 tsp Ginger, fresh, grated; 2 tsp Chives, chopped; 1/2 Limes, wedges; 2 Potatoes, russet; 8 oz Beans, any dried white variety; 3 cups Stock, any type; 1 Tbsp Sugar, brown; 1 Tbsp Curry powder; 2 Tbsp Ketchup; 3 Tbsp Soy sauce, low-sodium; 2 tsp Garam masala; 1 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Red pepper flakes (opt); 1 Tbsp Cornstarch; 3 Tbsp Water

Active: 35 min Total: 8 hr 35 min

Original GF Paleo Vegetarian

The slow-cooker yields tender beans and vegetables and great aromas to fill your kitchen in this mild, comforting Japanese-style curry.
Smarts: Start with dried beans to take full advantage of the slow cook time. The beans will soak up tons of great flavor as they cook.

Ingredients

Metric

Servings:

Japanese White Bean Curry:

Rice, white or brown - 1 cup
Onions, red - 1/2 , chopped
Carrots - 2 , chopped
Turnips - 1 , cubed
Garlic - 4 cloves , chopped
Ginger, fresh - 1 tsp , grated
Chives - 2 tsp , chopped
Limes - 1/2 , wedges
Potatoes, russet - 2
Beans, any dried white variety - 8 oz
Stock, any type - 3 cups
Sugar, brown - 1 Tbsp
Curry powder - 1 Tbsp
Ketchup - 2 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Garam masala - 2 tsp
Salt - 1 1/2 tsp
Black pepper - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Cornstarch - 1 Tbsp
Water - 3 Tbsp

Prep

Rice - Double if making Thursday's meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Onions / Carrots / Turnips / Garlic / Ginger - Prep as directed and combine. (Can be done up to 4 days ahead)
Chives / Limes - Prep as directed. (Can be done up to 3 days ahead)
Potatoes - Prep as directed.
Slow-cook curry - Combine beans, onions, carrots, turnips, garlic, ginger and potatoes in the bowl of a slow-cooker. In a mixing bowl, combine stock, sugar, curry powder, ketchup, soy sauce, garam masala, salt, black pepper and red pepper flakes and pour over the beans and vegetables. Cook curry until beans are tender, low 8 to 9 hours (4 to 5 hours on high). (Note: If you prefer to use cooked beans, you can add them in the last 30 minutes of cooking.)

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Make

When curry is nearly finished cooking, whisk cornstarch with water and add to curry. Stir to combine and cover slow-cooker. Turn slow-cooker to high and continue cooking for 10 minutes to let sauce thicken.
If rice was made ahead, reheat in the microwave (remember to reserve half if doubled).
Taste curry and season with some salt and pepper, if needed.
Divide rice between serving bowls and top with curry. Top bowls with chives and serve with lime wedges. Enjoy!

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