Curry udon is an incredibly versatile dish, which means it’s great for all kinds of meals.You can eat it as a main course or even use it as a base for other recipes like chicken teriyaki.
After the udon has cooked for about 2 minutes in a big pot of salted water, gently separate the noodles from their compact bundle using wooden chopsticks or tongs. While preparing the other ingredients, drain, rinse with cold water, and then leave to continue draining. When cooking the curry broth, keep the pot outside. (Rinse is unnecessary.)
Heat a medium pot over medium heat while preparing the curry roux. The butter should be added and let to fully melt. Blend in the flour after adding it. Cook the roux, constantly whisking, for 4 to 5 minutes, or until the color of light caramel. Stir in the cayenne pepper powder, garam masala, and curry powder. Turn off the heat and leave the pot alone.
Add the neutral oil to the big saucepan from Step 1 and heat it up over medium-high heat. Adding the onion, stir for 1 to 2 minutes, or until fragrant and just beginning to soften. Stir in the potatoes and carrots. Stirring is required after adding the dashi or stock, soy sauce or tamari, sugar, and half a teaspoon of salt. Bring to a boil, lower the heat to medium, cover the pan, and simmer the vegetables for 10 to 12 minutes, or until they are barely tender.
When the veggies are ready, add the curry roux and stir until the broth thickens (if using pre-made curry bricks, add them now; refer to the instructions on the package to decide how many bricks to add). It should resemble a thick soup broth in texture.
Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
Divide the noodles and broth equally among four serving bowls, and eat immediately.