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.
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 courgettes, chopped
400g chicken, beef or (firm) tofu
2 tbsp oil for frying
- Make rice.
- Roughly chop up all vegetables into chunks.
- 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.
- Serve on warm and cosy bed of rice. So simple. So yummy.