Japanese Curry
You can buy Japanese curry at most Asian grocery stores. When I'm in a hurry, I use a curry mix from our local Asian market. However, this recipe allows you to add the spices to your taste. Like more curry? Don't like garlic? Try the recipe as written, then adjust for taste the next time you make it. Although I usually use a little venison with my curry for the men in my household, I included the recipe in my meatless section because you can make it without meat. Simply add more potatoes and carrots. Or try rutabegas or turnips for a change. 1 Tbs. curry powder Heat water in a pan and add bouillon to make soup. Slice onion thinly. Heat butter and sauté onion until they are brown (15-20 minutes). Add garlic and ginger in the pan and sauté well. Add flour and curry powder and sauté over low heat. Pour soup in the pan, slowly, stirring constantly. Simmer the curry roux until thickened, and then add garam masala. This roux can be kept in the refrigerator until needed for the Japanese curry recipe below. You can also buy Japanese curry at Asian food stores for a quicker dinner. 1 onion Cut potatoes, carrots and beef into bite sized pieces. Slice onions. Sauté the beef in a pan with a little olive oil. Add the vegetables and sauté together. Add the water and bring to a boil. Turn down the heat and cook for 40-50 minutes. Add the roux to the pan and simmer for 10 minutes. Serve the curry over steamed rice. For more delicious recipes, including those that are strictly vegetarian, check out
my nutrition store.
It has some suggestions for vegetable cookbooks that you may enjoy.
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