This Japanese curry roux contains inflammatory canola oil and artificial additives like MSG, caramel coloring, and synthetic flavor enhancers. Our clean version replaces canola oil with organic ghee for better flavor and nutrition, uses real spices instead of artificial enhancers, and eliminates all synthetic additives while maintaining the same rich, umami-packed curry base.
Based on: Golden curry sauce mix mild
· Makes approximately 30 servings
· Serving: 1 tablespoon (18g)
Why This Recipe is Seed Oil Free
Commercial Golden curry sauce mix mild from S & B often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Golden curry sauce mix mild may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic wheat flour
270g (about 2.25 cups) · King Arthur Organic All-Purpose Flour
Primary thickening agent that forms the roux base when cooked with fat
Organic ghee
135g (about 9 tablespoons) · Organic Valley Ghee
Replaces inflammatory seed oils, provides rich flavor and creates the roux texture
Adds savory depth and aromatic complexity to the curry base
Organic black pepper
2g (about 1/2 teaspoon) · Simply Organic Black Pepper
Enhances bioavailability of turmeric and adds subtle heat
Instructions
Step 1. Measure out 135g (9 tablespoons) of organic ghee and melt it gently in a large, heavy-bottomed skillet over medium-low heat. The ghee should be warm but not smoking — this low temperature prevents burning the flour and ensures even browning. Melting slowly preserves the nutty flavor compounds in the ghee.
Step 2. Once the ghee is melted and warm, gradually whisk in 270g (2.25 cups) of organic wheat flour, adding about 1/3 at a time. Whisk constantly for 8-10 minutes until the mixture becomes a smooth, golden-brown roux that smells nutty and toasted. This slow cooking removes the raw flour taste and develops the deep flavor base essential for curry. The mixture should be the consistency of thick paste.
Step 3. Remove the skillet from heat and immediately whisk in 45g (6 tablespoons) curry powder, 6g (2 teaspoons) turmeric, 3g (1 teaspoon) garlic powder, and 2g (1/2 teaspoon) black pepper. The residual heat will bloom the spices and release their essential oils. Whisk vigorously for 2-3 minutes until the spices are fully incorporated and fragrant — this step is crucial for preventing spice clumps in the final product.
Step 4. Allow the mixture to cool for 5 minutes, then stir in 30g (2.5 tablespoons) coconut sugar, 24g (4 teaspoons) sea salt, and 15g (3 tablespoons) nutritional yeast. Mix thoroughly until completely uniform — the nutritional yeast provides the savory umami that replaces MSG in the original. Taste and adjust seasoning if needed; the mixture should be aromatic, slightly sweet, and deeply savory.
Step 5. Spread the finished roux on a large plate or baking sheet to cool completely, about 20-30 minutes. Once cooled, break up any large clumps and transfer to an airtight container. The mixture will keep its potency better when stored in small portions — consider dividing into multiple small jars for convenience. To use, dissolve 18g (1 tablespoon) of roux mix into 2-3 cups of hot broth or coconut milk, whisking until smooth. Simmer for 10-15 minutes until thickened to curry consistency.
Storage
Store in airtight containers in a cool, dry place for up to 6 months. The ghee and lack of preservatives mean this has a shorter shelf life than commercial versions, but the flavor is far superior. Refrigeration can extend life to 1 year. Use clean, dry spoons to prevent moisture contamination.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.35
Savings34%
Initial investment in organic spices is higher, but the per-serving cost becomes very economical with bulk purchasing. The quality difference is substantial — you're getting real ingredients without inflammatory oils, artificial additives, or preservatives.