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Wafuu Curry

Unlike most curries, wafuu is thickened with flour, which gives it a smooth texture without a lot of fat.  Serve over brown rice.


  • 2 tablespoons grape seed oil or other neutral oil
  • 1 large onion chopped
  • 1 thumb-sized piece of ginger minced
  • 3 garlic cloves minced
  • 1 hefty sweet potato about 1 pound, chopped into 1-inch cubes
  • 2 carrots chopped
  • 1 sweet pepper chopped
  • 1 stalk celery chopped
  • 2 cups assorted greens such as mizuna, kale or tatsoi, chopped
  • 3 tablespoons unbleached all-purpose flour or whole wheat flour
  • 1 good-sized slice of tomato chopped (about 2 tablespoons)
  • 1 tablespoon S&B curry powder or other mild golden curry powder
  • 2 vegetable broth
  • 1 tablespoon white miso
  • sea salt and freshly ground pepper to taste


  • In skillet, heat oil over medium-high heat.  Add the ginger, chopped onions and garlic, cooking for about 5 minutes, or until onions are softened and translucent. 
  • Sprinkle in flour, turmeric and curry powder.  Stir, so the ginger, onions and garlic are coated in the flour and spice paste.  Add chopped sweet potatoes, carrots, red pepper and celery.
  • Stir, incorporating all the crusty bits stuck to the bottom  Pour in vegetable broth and spoon in tomato paste.  Stir again and bring mixture to a boil. 
  • Reduce heat to medium-low, and cover.  Simmer, until sweet potato is tender and the sauce has reduced and deepened in color to a burnished pumpkin shade, about 30 minutes.
  • Season with sea salt and freshly ground pepper, then stir in the chopped greens.  They’ll wilt right into the curry.  Garnish with the optional chopped cilantro.
  • Serves 4.