Japanese Curry

My son is learning how to cook. The first dish he cooked was Bistek Tagalog. The next recipe he wants to try is Japanese Curry.

• 1 lb ground beef
• 4 medium potatoes, diced
• 3 carrots, diced
• 1 onion, diced
• 2 cloves garlic
• 4 C water
• 2 chicken or beef boullion cubes
• 5 Tbsp vegetable oil
• 1/4 C flour
• 4 Tbsp curry powder
• 1 tsp chili powder (optional)
• 2 Tsp salt (or to taste)
• 2 C short grain rice
• 4 C water

• In a large pot, heat 2 Tbsp of vegetable oil. Saute onion and garlic until softened.
• Add the ground beef and cook until it is no longer pink.
• Add the carrots and potatoes, stir a few times, and then add the water and boullion.
• Bring to a boil, and simmer for 15-20 minutes.
• While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue.
• Add curry powder and chili powder, using the back of the spatula to blend it into the roux. The mixture will be powdery and dry.
• Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste.
• By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve.
• Add salt.
• Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender.
• While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes.
• Serve curry with rice in shallow bowls. There should be approximately twice as much curry as rice in the bowl.
• Notes:
• 1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly.
• 2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water.