Japanese Curry

Ingredients

• 2 small potatoes (diced)
• 1 large brown onion (sliced)
• 1 carrot (diced)
• 1 chicken stock cube
• 500 ml of water
• Dash of Oil
• Black pepper to taste

Method

1. Cut vegetables
2. In a large pot add vegetables, chicken stock cube and oil and cook under a medium high heat for 5 minutes
3. Add 500 ml of water once bubbling reduce to a simmer and place lid on pot. Cook for further 15 minutes
4. Add golden curry mix to the liquid and stir until thick and the colour of curry is consistent
5. Add pepper to taste

Product used in recipe

• S&B - Golden Curry Hot