My friend Scott was in the mood to cook Kare (meaning curry), which is a popular meal in Japan. He lived there for a bit and was craving this easy-to-make meal. Apparently this meal is so popular that children make this after coming home from school. Scott came over loaded with the necessary ingredients and together we recreated a favorite Japanese meal of his… and now one of mine. I have sampled different curry dishes before and have never been a fan. This recipe was savory and not overpowering in strong, pungent spices. This meal is delicious and a group of us gobbled it up and had seconds 🙂
Thanks Scott for teaching me this awesome meal!
Servings: 6-8 people
- 8 cups of cooked Jasmine Rice
- 1 large White Onion, diced
- Olive Oil, for drizzling
- 1 cup sliced Carrots
- 1 large Green Bell Pepper, chopped
- 6 small Red Potatoes, cubed
- 2 Garlic Cloves, minced (Sorry, we forgot to include this in picture)
- 2 teaspoons freshly grated Ginger
- 1 teaspoon Black Pepper (Sorry, we forgot to include this in picture)
- 7 Golden Curry Sauce Mix Cubes, medium-hot
- 4 cups Water
Step 1: In a large sauce pan, drizzle olive oil. Saute onions, garlic and ginger over medium-high heat until soft and golden, about 5-10 minutes.
Step 2: Add peppers, potatoes and carrots. Toss to cook with onions.
Step 3: Add black pepper.
Step 4: Chop curry cubes to make it easier to dissolve (great tip Scott!)
Step 5: Add water and curry cubes. Raise heat to high. Boil for 3-5 minutes.
Step 6: Reduce heat to medium and cook for 15 minutes or until sauce is thickened until a gravy forms and potatoes are soft. It will turn a lovely brown color.
Step 7: Serve over hot jasmine rice.
Step 8: Eat and Enjoy!