Meatless Monday: Vegetable curry

2013-01-05 18.40.14Japanese 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
  1. Cut the vegetables up into bite-sized pieces.
  2. Put in large pot with a bit of oil and cook on medium-high heat for about 5 minutes.
  3. Add water to where the vegetables are just barely covered, about 2 cups of water, probably a little less.
  4. Bring pot to a simmer and simmer, covered, for 10 minutes.
  5. Remove from heat, add curry chunks and stir until curry has fully dissolved.
  6. Add pineapple chunks if desired.
  7. Put back on heat and simmer, uncovered, for five minutes.
  8. The curry should be fairly thick.
  9. 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.

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