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Japanese Curry Recipe

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This recipe for Japanese Curry is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. vegetable oil
1 onion, diced
4 carrots, thickly sliced
4-5 medium Yukon gold potatoes, cubed
5 cups water
1 box (8 oz) curry mix (found in Asian groceries or well stocked groceries)
1 lb. tofu, cubed
1 cup fresh or frozen peas
cooked rice for serving
Directions:
Directions:
1. Heat oil in a large Dutch oven on medium heat. Add onion and carrots, and stir fry until onions are soft, about 5 minutes.
2. Add cubed potatoes and water, bring to a boil.
3. Reduce heat, cover and simmer until tender, about 15 minutes.
4. Turn off the heat, break the sauce mix blocks into pieces and add them to the pot. Stir until the sauce mix is completely melted; Add tofu and peas. Simmer 5 to 10 minutes, stirring constantly.
5. Serve hot, over cooked rice.

 

 

 

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