Japanese curry, and curry in general, may be an acquired taste for some. I remember not liking it when I first tried it, but now it’s a meal I really enjoy. Japanese curry is slightly spicy, but you can always get the mild one, which makes it a lot more manageable. Saturday, Gene and I made half a batch of curry. It ended up being the perfect amount for one meal for the both of us with one serving of leftovers. Japanese Curry
- Golden Curry packet, 1/2 the curry
- 3 carrots
- 1 potato
- 1 pepper
- 1/2 can to 1 can cubed pineapple, optional
- Cut the vegetables up into bite-sized pieces.
- Put in large pot with a bit of oil and cook on medium-high heat for about 5 minutes.
- Add water to where the vegetables are just barely covered, about 2 cups of water, probably a little less.
- Bring pot to a simmer and simmer, covered, for 10 minutes.
- Remove from heat, add curry chunks and stir until curry has fully dissolved.
- Add pineapple chunks if desired.
- Put back on heat and simmer, uncovered, for five minutes.
- The curry should be fairly thick.
- Eat with rice.
Onions are also good with curry so add half or a whole one if you like them. It’s a very filling meal so you don’t need anything else with it.