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Home > posts > 2017 > 11 > 2017-11-11_Japanese_Curry.html

Japanese Curry Saturday, November 11, 2017, 06:40 PM

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I made Japanese Curry. As I have done before, it was just:

• Carrots
• Potatoes (though chopped it really finely)
• Onions
• Mushrooms
• "Super Firm" Tofu

I also used a different type of curry this time as pictured below. We actually found this in OKC, though I've heard of it before (not sure if they sell it in ABQ). I also took thai chili peppers that Meredith grew (though they had dried out nicely). I ground them up and put that in which gave them a strong heat.

I also let it simmer for good while to help cook all of the potatoes.

On mine, I served it with brown rice leftover from a year ago. I liked it with that!

By the way, I used 3/4 of a package (6 of 8 blocks or 6.75 if 9 servings). It was looking like a lot of veggies so I used extra.