Japanese Curry

Something to go with Tofu Katsu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6-8

Ingredients

- 1 medium Carrot

- 1 medium Yellow Potato

- 2 Stalks of Celery

- 1 Fiji Apple (I used an Envy Apple)

- 1 Yellow Onion

- 1 tsp. Yellow Curry Powder

- 1 tsp. Garam Masala

- 1/2 tsp. Cumin Powder

- 1 package (4 cubes) of S&B Golden Curry Packet

- 2 tbsp. Oil

Instructions

1. Combine all the seasonings: curry powder, garam masala, and cumin powder.

2. Dice the yellow onion. Next, cut the carrot, potato, celery, and apple into 1 inch thick pieces.

3. Heat a large pot on medium-high heat. Add in oil and sauté the onions until translucent. Next add in seasonings and mix well.

4. Next, add in the chopped vegetables and continue to sauté (about 5 minutes). Add water (enough to cover the vegetables). Cover and bring to a boil.

5. Once water is boiling, add in curry cubes/curry packet. Mix until the curry cubes have dissolved.

6. Continue to boil on medium-low heat. Stir occasionally as curry thickens. Once the potatoes and carrots are aldente, turn off the heat.

7. Serve immediately over rice, and with some tofu katsu!