Japanese Curry

  • 2 carrots
  • 2 onions
  • 2-3 potatoes
  •  Tbsp neutral flavor oil (vegetable, canola, etc)
  • 4 cups water
  • 1 apple (optional), peeled and course grated
  • 1/2 bag of Soy Curls (optional)
  • 1 box of S&B Curry (mild, medium, or hot)
  •  Tbsp soy sauce

In a large pot, heat up with a bit of oil.  Slice onions into wedges or slices.  Cut carrots into slices.  Chop potatoes to about 1″ cubes.  If using Russet, peel first.

Add onions to pot and sautee until soft.  Add in water, carrots, potatoes.  Bring to a boil, then reduce to a simmer.  Add in grated apple.  Add in curry cubes.  Stir until cubes dissolve.  Add in soy sauce.  Simmer on low heat for 20 minutes or until potatoes are soft (use fork to test).  Serve over rice.