Easy Japanese Curry

31 Jan

Andrew and I longed to be able to make good curry. We love going out for curry, but never could manage to make anything close to good at home. My friend Tomoko had made Japanese curry years ago using S&B Golden Curry and it was amazing. One day I was walking near Porter Square when I stepped into a small Japanese market. I perused a bit and when I saw the familiar package, I just had to buy it and try to recreate Tomoko’s fabulous curry.

Photo: the food pornographer

Making the curry is insanely easy. Slice an onion and brown it in a skillet with a little olive oil. Add in whatever vegetables you like – we had cauliflower, broccoli, carrots, and green pepper. Then add 2-1/2 cups of water. Bring the water to a boil and cover and simmer 10 minutes, or until vegetables are tender, but not soggy.  Remove vegetables from heat.

When you open the box of curry sauce mix, it looks kind of like a block of chocolate. Break up the block (it comes apart very easily) and stir the pieces gradually into the vegetable/water mixture. It blends in really quickly without leaving any chunks in the mix. Stir until the sauce is a little thicker.

Serve over rice and enjoy!

 

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