I’ve just made approximately a 5 quart pot of Japanese curry to go with the leftover coconut rice & peas from last week.
Why? Because I just toss stuff into the pan willy-nilly and things just end up this way. I still don’t know how to cook, it would seem and I fail at cooking for only two people at a time.
We’re gonna be eating curry for a loooooong time, here, at Casa del Moose-O.
2 potatoes, chopped
1/3 of small bag of baby carrots, kinda chopped
1 onion, chopped
2 cloves garlic, sliced
1 zucchini, chopped
leftover braised, boneless beef shortribs
leftover braising juices from shortribs
1 package Japanese curry roux
Pretty basic stuff — at its most basic, I just toss everything into the pot and cover with water and cook until veggies are soft.. For a little more detail: sweat the onions and garlic for a bit until soft, add the potatoes and carrots until… I dunno, until I felt like adding the leftover beef with the beef juices and then top with water. Simmer until the veggies are soft (mainly the potatoes & carrots), then add the curry blocks and let it simmer some more until you’re ready to eat. Serve with lots of rice.
Japanese curry with beef