Japanese Curry

16 Jan

One great easy way to use up vegetables is to make Japanese curry with pre-made curry sauce from the Asian section of the supermarket. I prefer Golden Curry, though I’ve also used Vermont Curry (which is a bizarre name for a Japanese curry brand). The thing is though, that the “Hot” flavor is nowhere near hot at all. I wish it was a bit more picante. We usually have tofu in it versus meat, but I’m sure it’s also great with meat. The instructions are on the box for how to prepare a meat version.


  • 1 onion
  • 2 tbsp oil
  • 2 1/2 cups water
  • Several carrots (depending upon how much carrot you like), peeled and sliced
  • Potatoes, cut into inch-sized chunks
  • Package of tofu cut into inch-sized chunks
  • More add-ins could include: tomatoes (cut into inch–sized chunks), peas, edamame, Mushrooms (sliced), broccoli (cut unto bite-sized pieces), asparagus (inch-long pieces), etc


  1. Cut lean beef (or chicken, lamb, shrimp, tofu) into cubes and chop onions finely.
  2. Stir-fry meat and onions in oil or butter in a large skillet until onions are lightly browned, approx 3 minutes. If you wish, add carrots, celery, bell pepper or other vegetables.
  3. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 10 minutes.
  4. Remove from heat, break S&B Golden Curry Sauce Mix into pieces and add them to the skillet, stir until completely melted. Simmer 5 minutes, stirring constantly.
  5. Serve over hot rice or noodles.

The curry:

Finished product (the tofu broke up a bit):

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Posted by on January 16, 2012 in Uncategorized


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