I don’t know what the weather is like where you are, but here it’ s cold and wet and it feels like winter is already setting in. This dish is exactly what I need to lift my spirits! Here’s a recipe for Japanese curry – I always make lots and freeze batches so I can have it over and over again.

INGREDIENTS:

Lots of white or brown rice – japanese rice or other
8 Japanese curry cubes (1 pack)
1l water (check the packet for exact measurement as different brands suggest different amounts)
2 onions
2 carrots
2 courgettes, chopped
400g chicken, beef or (firm) tofu
2 tbsp oil for frying

METHOD:

1. Make rice.
2. Roughly chop up all vegetables into chunks.
3. Heat oil in big, deep pan. Fry onion until soft on medium to high heat, add meat or tofu and cook until lightly browned. Add all other vegetables. After a few mins, add water, bring to boil, then simmer for 15-20 mins. Everything should be cooked through and softened, if not give it a few more mins. Finally, add instant curry cubes and stir until completely dissolved. Bubble away for 5 mins.
4. Serve on warm and cosy bed of rice. So simple. So yummy.