This Japanese style curry has been one of our family's favorites since forever ago! Its unique flavor will totally get you addicted to this simple rice dish. If you are a vegi lover, throw in your favorite vegetables, if you are a meat lover, use whatever meat you want - chicken, beef, pork, turkey, etc. I didn't use any meat today. I just felt like eating lots of vegetables. Enjoy!
Vegetable Curry
Ingredients:
4.4 oz (half of the box) Vermont Curry sauce mix (You'll find these at any grocery stores. It looks like this.)
3 big potatoes (peeled and diced in cubes)
1 carrot (diced)
1/2 cup peas
1/2 cup corn
5 cups water
(Optional) Your choice of meat - Chicken, pork, or beef (cut in cubes)
Direction:
In a large wok, saute potatoes, carrot, peas, and corn in 1 tablespoon oil, on high heat, until the vegetables are crispy, about 5 minutes, stirring occasionally.
Reduce heat to medium, add water into the wok, slowly, stirring occasionally. Bring it to boil. Cook about 5 minutes, until vegetables are cooked.
Add Vermont Curry, breaking them into blocks and dropping them in one by one, stirring frequently, until the sauce is well blended. Reduce heat to simmer and cook about 10 minutes until the sauce is thickened. (Make sure to stir as you add the curry blocks so that it is well blended in. Otherwise, you might get chunky blocks in your sauce, which can be very salty and gross when you bite the chunks.)
Serve over rice.
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