Preparation Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings
Note: I am making vegetarian Japanese curry, meaning there is no meat in mine. I prefer to eat it with chicken or pork katsu, that’s why I don’t often add meat to the curry. However, if you’d like to add in yours, I recommend using chicken thighs for tenderness or pork shoulder. What you can do is to cut them to bite sized pieces (around 1 inch cube), then cook it after adding in the vegetables.
4-5 medium sized potatoes (about 1 lbs)
2 medium sized carrots (about 1/2 lbs)
3-4 cloves of garlic
6 cups water
1 package of Japanese curry of choice
- Peel & chop the carrots and potatoes into bite size pieces, about 1 inch.
- In a big pot (I used a Dutch oven), add 2 tablespoon of vegetable oil. Cook the onion and garlic until fragrant and the onion becomes soft and translucent.
- Add the carrots and potatoes then stir fry for 5-7 mins.
- Add the water and bring it to a boil.
- Once the water is boiled, turn the heat down to medium-low and let it simmer for about 15-20 mins. Check to see if the vegetables are soft yet. Once it is just before fort tender, add in the curry cubes. The sauce will soon thicken up. Continue to simmer so the vegetables (and meat if you choose to add) can soak in the flavour.
- Once the vegetables becomes soft (roughly 5-7 mins), turn off the heat to prevent mushy texture in your vegetables.
- Served over white rice and enjoy
I almost always have katsu with my curry. Check out the recipe for pork/chicken katsu here.