This recipe has everything I love about a Japanese homemade curry: A rich, dark, mysterious sauce that coats the rice perfectly. Tender onions, carrots, potatoes, and peas. Flavorful bits of meat that melt in the mouth. It’s fabulous on rice but equally good on its own, and dairy- and gluten-free.
This recipe reheats beautifully and is even better as leftovers the next day. It keeps well frozen for up to a month.