Japanese curry

Curry is one of the most popular dishes in Japan, along with ramen noodles and sushi. Curry originated in India although it has been adapted and become popular around the world, including in England. It is said that the Japanese navy followed the example of the British fleet, where curry was originally eaten because it could be preserved for longer than ordinary stew. The Japanese soldiers brought the curry recipe back to their homes and it spread from there.

The Japanese have developed their own original style of curry using stir-fried carrots, onions and potatoes mixed with curry roux.

It is so simple to cook and tasty!

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Ingredients (6 servings)

• 100 g carrot, diced
• 230 g potatoes, diced
• 400 g onion, cut as per personal preference
• 1 tbsp oil
• 850 ml water
• ½ box Vermont curry sauce mix (mild)

　Note: meat (optional)

Directions

1. Saute ingredients (medium heat):
2. In a large pot, preheat oil in pot, add bite sized pieces of vegetables, and saute well.
3. Add water and simmer (low to medium heat):
4. Simmer until ingredients soften (about 15 mins)
5. Add curry sauce mix (remove from heat):
6. Break apart curry sauce mix into pot and stir until dissolved.
7. Simmer (low heat):
8. Simmer once more, stirring occasionally (about 10 mins). Serve over cooked rice.