Seriously, I don't usually like to use instant food packages, but in my opinion, there's no simple combination of everyday ingredients that can produce the intricate sweet yet savoury flavour of Japanese curry, hence I am FOR THE BOX this time!
(No pictures of the box because it was from a long time ago. The most well-known brand is Glico Curry, which comes in a variety of levels of spiciness -- mild, medium and hot. But I can assure you even the HOT variety is NOT spicy at all! There are of course other brands but I think Glico produces the most authentic-tasting curry.)
Ingredients you will need are shown in the picture.
I used pork, two onions, two or three carrots, two sticks of celery and two potatoes (lettuce was for a side dish). You can easily use whatever meat you fancy or omit it altogether for a vegetarian dish. Of course, not forgetting the curry packages! I had the mild and the hot ones.
Now let's start making this delicious curry!
1. Start by sauteing the onions in olive oil until slightly brown.
2. Add in the pork and fry till slightly cooked.
3. At this point, you can season with some salt and pepper.
4. Add in the carrots and about three or four cups of water (depending how thick you like your curry to be). Simmer on low heat until it starts to bubble.
5. When it is just coming to a boil, add in the celery and the potatoes. Here I used leftover roasted potatoes, but if you are using raw potatoes, I would advise to add them together with the carrots. Simmer with the lid on for another 10 minutes until the vegetables are tender (but not overcooked!)
6. When everything is pretty much cooked, it's time for the curry magic! It will look like a pot of vegetable soup, but when you add in the curry cubes, it slowly thickens to a sauce depending how much you add. I chopped up the curry cubes to smaller pieces so they would melt more easily.
I added two of the mild curry cubes and one of the hot one, so three altogether for this big pot of curry! I didn't add much more seasoning as the curry roux is already very flavourful by itself. Taste and add the cubes until you have reached the desired taste. If there is too much water, keep adding more cubes until you have a thick, glistening golden sauce.
8. Serve with white rice and your choice of vegetable sides, and enjoy! I love lots of curry sauce to eat with my rice so my plate is loaded with sauce! I may have simmered my vegetables on too high heat, resulting in my pork becoming a little tough; so make sure to simmer on low heat!
Here's a secret tip: Use previously roasted/fried potatoes for the most amazing potato texture in your curry! I had leftover roasted potatoes from a couple of days ago, so I threw them in and it worked out great! The crispy, golden brown taste coated with the thick creamy curry sauce is just out of this world! Beats regular potato any day!
I hope you enjoy this recipe! Try it out and let me know how it goes!
♥ Nikki
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