I wasn’t sure if the cubes were vegan so I made it myself.
It turned out pretty good but it did take some time and effort! I found recipes to say that cooking the roux takes 10-12 minutes but for me it was more like 30+ minutes to get it to darken to the right colour. Have any idea why that might be? I used vegan butter and all-purpose flour.
Nice! I did things a bit differently, made a complex but mild spice mix, so I could use a lot of it, that plus the caramelized onions results in a nice dark colored sauce. If you do it that way making a dark roux becomes optional and thickening with cornstarch dissolved in a little cold water instead works well too.
Interesting, I have never used starch nor flour in an Indian curry before since reduction itself makes tomato/coconut based curries thick enough imo. I adopted the starch technique from Sichuan cuisine, particularly Mapo Tofu (replaced the meat with mushrooms) and use it for almost any sauce now because I do not like the flavor/texture of flour in sauces generally. It totally changed my cheese pasta sauce game for example. Only rule is to add the starch-water mix in small amounts to make sure not to overdose it, otherwise the sauce might get pasty.
I wasn’t sure if the cubes were vegan so I made it myself.
It turned out pretty good but it did take some time and effort! I found recipes to say that cooking the roux takes 10-12 minutes but for me it was more like 30+ minutes to get it to darken to the right colour. Have any idea why that might be? I used vegan butter and all-purpose flour.
Nice! I did things a bit differently, made a complex but mild spice mix, so I could use a lot of it, that plus the caramelized onions results in a nice dark colored sauce. If you do it that way making a dark roux becomes optional and thickening with cornstarch dissolved in a little cold water instead works well too.
That’s how I’d usually do it for Indian curries, but I thought the roux was a main ingredient for japanese curry.
Interesting, I have never used starch nor flour in an Indian curry before since reduction itself makes tomato/coconut based curries thick enough imo. I adopted the starch technique from Sichuan cuisine, particularly Mapo Tofu (replaced the meat with mushrooms) and use it for almost any sauce now because I do not like the flavor/texture of flour in sauces generally. It totally changed my cheese pasta sauce game for example. Only rule is to add the starch-water mix in small amounts to make sure not to overdose it, otherwise the sauce might get pasty.
I wouldn’t add flour or starch to an Indian curry, I meant moreso regarding relying on the onions and spice mix.
Oh, I see!