Ingredients
- Carrot
- Potato
- Vegetable stock
- 1 tbsp sugar
- 1 tsp fresh ginger
- Onion, chopped
- Ginger, crushed
- Golden curry
- Coconut rice
- Kewpie mayo
Method
- Chop vegetables while cooking onion and garlic in a stock pot
- Boil carrots and potatoes
- Add sugar and ginger
- Once boiled, reduce to low heat and add Japanese Curry cubes
- Stir for 5 minutes
- Serve with rice and mayo on top!
Product used in recipe
- Kewpie - Mayonnaise
- S&B - Golden Curry Hot
