Flavorful, versatile, and incredibly easy to make- this gluten free Japanese curry roux recipe is one you need to try ikoyi building collapse five bodies still your hands at!
You'll love using it as a quick flavor booster and a base for your curries, and is sure to be a hit with everyone in the family too!
While you can always opt for store-bought versions of the curry roux, it can be tough to find a gluten free version.
What’s more, making the roux yourself allows you the flexibility to tweak and play with the ingredients (and salt) based on your personal preference.
What's So Great About the Recipe?
If you’re actively looking to reduce your sodium intake, making the curry roux on your own can be a great idea. It is super easy to make, and you can put it together in a big batch to use for later.
- Gluten free all purpose flour
- Onion powder
- Garam masala powder
- Garlic powder
- Curry powder
- Turmeric powder
See recipe card for quantities.
How to Make the Gluten Free Japanese Curry Roux
Heat the butter in a pan and cook the flour until it starts to get slightly brown in color.
Now add the garlic powder, ginger powder and onion powder and all the other ingredients and let it cook on low heat for a couple of additional minutes.
Take this off heat, and allow it to cool down completely. Now add the honey and give it a good mix.
Transfer this to a container lined with parchment paper and allow this to set in the refrigerator for 3-4 hours.
- Garam masala is basically a flavorful allspice mixture. You can swap it with a Chinese five spice mix and a bit of cumin powder if that’s what you have at hand.
- If you don't have the onion powder that the recipe calls for, you can cook a small onion over low heat until they turn soft, and then follow the rest of the recipe as is.
To make your curry roux more tangy and bold, you can add some tomato paste into the mixture too, while it is still on heat.
If you want to bring in a hint of sweetness into your curries, you can also add a dash of honey to the mixture.
If you're adding honey, just remember to add it towards the end, after you've taken the mixture off heat. This will help preserve the nutrients in the honey.
It is important to store the gluten free Japanese curry roux correctly so that its quality and flavor stays intact. You can store it for up to two years in a cool, dry place or inside the refrigerator.
I like to use my favorite freezer safe meal prep containers for these.
Tips & Tricks to Nail the Recipe
- The butter adds a nice richness of flavor and makes the curry look glossy and beautiful. If you’re looking to make a healthier version of the recipe, you can use olive oil instead.
- Remember to keep the heat low while you’re cooking the curry roux mixture. This will help keep the spices from getting burned.
- If your curry roux mixture seems lumpy while it is still in the pan, don’t worry. Just add a bit of butter and continue cooking it on low heat until it all blends together.
- To bring some heat into the curry roux, you can add a bit of cayenne pepper or chili oil into the mix.
Serving Ideas & Suggestions
The gluten free Japanese curry roux can be used to create delicious and flavorful curries in minutes. You’ll need to start with a protein or a veggie of your choice, cook it until it is almost done, and then add in the curry roux to finish it all up. That’s literally how easy it is.
You'll, of course, need to season it based on the ingredients you’re using, and the quantity of the curry you’re making, but using this simple roux really does make things so much easier.
Loved how easy it was to put this flavorful curry roux together? Looking for some more such easy and amazing recipes to try out? Here are a few good ones you might want to take a look at.
The curry powder is a simple mixture of black pepper powder, cumin powder, chili powder, coriander powder and a pinch of garam masala.
The recipe does not call for the use of salt, because the butter already has a little salt. If you really want to, you can add it in as per your taste preference.
Most Japanese curries call for the use of a curry powder or a curry roux that may have ingredients with gluten- mostly flour. You can easily swap the curry powder for this easy roux that doesn't include flour.
Looking for other recipes like this? Try these:
Gluten Free Japanese Curry Roux
- 150 gms Gluten free all purpose flour
- 150 gms Butter
- ½ teaspoon Onion powder
- 1 tablespoon Garam masala powder
- ½ teaspoon Garlic powder
- ½ teaspoon Ginger powder
- 1 tablespoon Curry powder
- 2 tablespoon Honey
- ¼ teaspoon Turmeric powder
- Heat the butter in a pan and cook the flour until it starts to get slightly brown in color.
- Now add the garlic powder, ginger powder and onion powder and all the other ingredients and let it cook on low heat for a couple of additional minutes.
- Take this off heat, and allow it to cool down completely. Now add the honey and give it a good mix.
- Transfer this to a container lined with parchment paper and allow this to set in the refrigerator for 3-4 hours.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove