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Curry Rice Recipe

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This recipe for Curry Rice, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LaRee Evans
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. hamburger
1 c. sliced carrots
1 c. bite-sized broccoli
1 c. bite-sized cauliflower
1 box of mild Golden Curry
2 c. uncooked rice

Directions:
Directions:
Boil 2 c. rice and 1 tsp. salt in 4 c. water. Cover and turn heat down to low for about 20 min. or until tender. In a 3 quart sauce pan, brown hamburger. Add about 2 c. water, bring to a boil and add vegetables. Cook until vegies are soft. Add water so that pan is a little more than 1/2 full. Cut curry bar into small pieces (the smaller the better so it will melt) and add to the meat and vegies. Stir well so that the curry is dissolved. It should be thick. Sometimes I add about 1 T. margarine to help it thicken. Try not to cook it too long (about 5 min) or the vegies get too mushy. Serve over rice. Add some bread sticks and it is a great, filling meal!

Number Of Servings:
Number Of Servings:
Around 8
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This is a meal that Bill made often on his mission to Japan. When we were first married he taught me how to make it and it has been one of our family favorites ever since. You can buy the curry at almost any grocery store in the ethnic food section, usually by the soy sauce. I use the mild, the medium is really to hot for my liking. The color may turn some of you off to this, it is greenish-brown! But the flavor is yummy! We especially like it in the winter.

 

 

 

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