Slow-Cooker Japanese White Bean Curry
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.
- Rice, white or brown - 1 cup
- Onions, red - 1/2, chopped
- Carrots - 2, chopped
- Turnips - 1, cubed
- Garlic - 4 cloves, chopped
- Ginger - 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
- 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.)
- 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!
My husband loved this. Can't wait to dig into the leftovers.0 Helpful
I used the Dutch oven method and left the lid off the entire time. It thickened up nicely. I’m looking forward to having leftovers, once the flavors have had a chance to sit longer. It’s already very flavorful straight out of the pot!0 Helpful
Used curry cubes as a shortcut.0 Helpful
Really tasty. Even better the next day!0 Helpful
Japanese curry is one of my favorite dishes. To make it more authentic, with recommendations from my Japanese mother-in-law, in the recipe for 8, I tripled the cornstarch, added three mashed bananas and 2-3 Tbsp of peanut butter. Could also try grated apple.0 Helpful
added some coconut milk at the end. It was ok.0 Helpful