Wandercooks · by Wandercooks★ 4.9 (7)
Easy Homemade Japanese Curry Roux
NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 27%
CARBS 51G46% OF CAL
13G FIBER15G SUGAR23G OTHER
FAT 23G47% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade Japanese curry roux made from just six pantry ingredients simmered until thick and dark. Can be used immediately in curries or formed into cubes for freezing and future use. Saves time on weeknight curry dinners.
componentjapanese🍳 skillet🥄 saucepanvegetarian
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3 tbsp curry powder (10g / 0.35oz)
- 40 g butter (1.41oz)
- 30 g plain flour / all purpose flour (1.05oz / 3 tbsp)
- 1 tbsp tomato paste (sub 1 ½ tbsp ketchup / tomato sauce)
- 1 tsp honey (sub sugar)
- 1 tsp garlic salt
At a glance
PER SERVING · TIME 15M
CAL 22%·PRO 27%
CARBS 51G46% OF CAL
13G FIBER15G SUGAR23G OTHER
FAT 23G47% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 2296mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 469mg
- Calcium
- 142mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.