OmNomNom!

It's getting cooler out, and I love a nice curry in fall. A friend shared a link to a recipe for homemade curry roux, and we tried the basic recipe once. It was fine, but I thought about the various other flavors of curry I've gotten in the boxes at the Japanese grocery store, and I decided to try something a little different.

3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste)
1 Tbsp cinnamon
1 tsp pureed ginger
1 Tbsp molasses
1 Tbsp tonkatsu sauce

1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, and cinnamon in and stir until they form a thick paste.
3. Stir in the ginger, molasses, and tonkatsu sauce, and cook until it starts to crumble. (This takes 5-10 minutes, so don't fret.) Set aside.
4. Add roux to curry as directed in the original recipe.

Oh, and here's the vegetables & stuff I put in the curry (in order): onions, mushrooms, Quorn tenders, sweet potatoes, kabocha squash. The wonderful part of a curry is that you can use whatever vegetables you like best and/or are in season.