Hi! Today I’m sharing a very simple but healthy and delicious recipe for Japanese curry :). This is something I frequently make during midterms or during exams because I can make it in bulk and eat it for multiple days (which saves me from cooking many times a day).
The curry brand I used is “Golden Curry” in “Extra Hot”. I have previously used Glico in “Medium” and “Hot” as well (you can purchase them at Oriental Mark in Kingston for $5, or for $3 in any Asian supermarket in Toronto) . I usually choose the most spicy option because Japanese curry is pretty mild to begin with. To me “extra hot” would only be considered “medium hot”. The best part about these premade sauces is that you do not have to add any other ingredients into the stew except for vegetable oil.
The overall schedule (allow for a total of 1.5h):
- Chop ingredients: 10 minutes (or less if you have someone to help)
- Stir frying ingredients: 15 minutes (10 for beef+onions, 5 extra for carrots and potatoes)
- Waiting for the water to boil: 5-10 minutes
- Shimmer: 20-30 minutes (you can do something else during this time)
- Add in curry sauce, peas, and mix: 15 minutes
- 2 Medium Onions (if you don’t like onions I still recommend you to use one because the onion completely melts into the soup and the flavour becomes very mild)
- 3-4 Potatoes (I am a potato fiend, so I use 4, but you could use 3 or less)
- 3 Big Carrots (You can use baby carrots if you wish)
- 1/2 a clove of Garlic
- 1 Cup of frozen peas (Put a cup into warm water)
- 2 Pounds of beef or chicken
- 5 Cups of Water
Although it seems like it takes a long time to make, this pot of curry last for 3 days (for two)!!