Japanese Vegetable Curry

October 16, 2019

This is one dish I would implore all bachelors to know how to make before they leave for uni, college or work - it’s incredibly easy to make, you can pack it with veggies, and you can even make a big pot of it (double this recipe) and freeze them in portions.

It works well with rice (duh), sweet potatoes, bread, pasta, or any pluses for that matter. You can freeze portions of the starch separately too for use in other recipes. It's so cost and time effective - the proof is in the pot!

Ingredients

• 1 portion of cooked white rice
• ½ onion, chopped
• 2 handful of mixed frozen vegetables (carrot, corn and peas or edamame)
• ½ sweet potato or potato, cut into small cubes to match the frozen vegetables
• 1 block of Japanese Golden Curry

Optionally, you can add diced chicken breasts in the first step for a non-vegetarian version.

Instructions

1. Stir fry the onions and potatoes in oil.
2. Add the curry cube with 200ml of water. Make sure the curry cube is dissolved.
3. Add in the frozen vegetables and simmer for 5 minutes until sauce thickens.
4. Plate with white rice and serve hot.

And that’s it! How did you do? Tag us @grainguru.uk with the hashtags #vegan #vegancurry #japanesefood and #japanesecurry

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