Curry and Rice
Ingredients
- 1/2 lb beef (cut for stew)
- 2 onions (medium)
- 2 carrots (small)
- 3 potatoes (medium)
- 1 Tbsp oil
- 3 1/2 cups water (Or see the package for the amount of water)
- 4 oz Japanese curry mix
- steamed rice
Optional Seasonings
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 tsp curry powder (optional)
Instructions
- Cut meat and vegetables into bite size pieces.
- Heat oil in a pot, add meat and brown in oil. Take the meat out.
- In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then add the cooked meat.
- Add water to the pot. After it boils, skim any fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender. If using a pressure cooker, cook for 15 minutes.
- Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
- If you'd like to use the optional seasonings above, now add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let simmer for 10-15 minutes (cook longer if you'd like it thicker).
- If you'd like to add the optional curry powder, stir it in just before serving.
- Pour the curry over rice.
Video
Notes
We have a suggestion for another set of secret flavorings to add to your curry to make it even more delicious. Apple gives a hint of sweetness and garam masala adds an exotic spicy aroma. Try this one too!
1/2 small apple, grated
1-2 Tbsp garam masala